skuzy
New Member
Posts: 29 
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Post by skuzy on Feb 8, 2015 16:21:17 GMT 10
Hi folks.. Do many of u inject a liquid for pulled pork? Thinking of ways to keep it more moist and giving it a flavor lift..
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Post by smokey on Feb 8, 2015 17:31:50 GMT 10
yes I do, with a mild stock or Apple cider mix. It does work however I've had more problems with various injectors rather than the usefulness of actual injecting. My first injector was a scapan plastic injector with a big ass,,, but sharp seringe. I could really stab it about. Not so with my latests injector with a narrow needle and a rounded nose. I bent all the needles in my first go.  |
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skuzy
New Member
Posts: 29
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Post by skuzy on Feb 9, 2015 7:50:46 GMT 10
I read something briefly suggesting a risk with injecting and the need to hit certain level of internal temp within 4 hrs.. It didn't say to much more than that.. Anyone here know further about the subject? Taking a guess it's to do with killing off the bacteria
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Post by smokey on Feb 9, 2015 10:56:12 GMT 10
Depends on what country's rules one follows, In Australia it's two hours.
Ive never seen that written anywhere Skuzy but I will look into it after work.
I do know the danger zone is between 5C and 60C however I think poultry is more critical.
Im sure after four hours a pulled pork is heading at or over 60C.
To be honest, I've never taken notice of where they are at after four hours.
I do however put them in cold straight out of the fridge.
I want it marching North ASAP.
Same as I put hot left over food straight into the fridge heading South ASAP.
Cardshark may have an answer as he logs his low and slow cooks on a graph. And I know he pumps.
Ill give him a buzz
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skuzy
New Member
Posts: 29
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Post by skuzy on Feb 12, 2015 21:22:14 GMT 10
Thanks smokey.. To be honest Never checked this myself and never gotten sick either..
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Post by chrisg on Feb 13, 2015 18:00:26 GMT 10
 Whilst it is no license to be going nuts the regulations are quite deliberately written to err on the conservative side which is most sensible. However, the nature of bacteria is that it is going to die at and above whatever temp which is probably why I'd guess most all of us have departed somewhat from the prescribed ways of cooking and managed to not poison ourselves or our guests/victims Cheers |
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Post by smokey on Feb 13, 2015 20:04:30 GMT 10
I spoke to Card shark and he lamented that Its overthinking it. I have to agree. I do, however think that core temp of poultry is something to be of more concern. The latest trend of "turducken " has me a little worried. Stuffing can be controlled but such a thick lump of poultry does raise some hairs on the back of my neck. I can't see injecting making a lick of difference to slowing down the temp rise on a pork shoulder. Just as a bit of interest, There is a massive spit of a lamb inside a pig inside a cow doing the rounds on social media. Now that, would be dangerous to eat  |
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Post by chrisg on Feb 14, 2015 10:37:05 GMT 10
I guess my thinking Smokey is that the potential is not really born out by the evidence.
Food poisoning happens, sure, but it is most often caused by contamination rather than under-cooking. If we were to sum up the number of chickens we have cooked between us over a lifetime of cooking how many times have we poisoned ourselves or anyone else ?
On the other hand I agree entirely with you about the turducken. Did have one some years back, nuked it very hard in the kettle, no ill-effects but frankly it was very over-rated.
Cheers
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Post by shayneh2006 on Apr 20, 2015 11:51:57 GMT 10
I have never not injected so have no way to compare my past results with an uninjected piece.
I do think that some kind of liquid in with the piece when crutching may contribute to some moisture retention.
Another theory, may be that a good crust/bark help keeps the moisture in.....
Shayne
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