Tender Quick Injection

I presume they are sayimg to inject half cup of brine made from mortons tenderquick. The purpose is to cure the meat in question. The resultant meat is then ham, if smoked to a given temperature. There are better kits out there than mortons if you want to make ham.

Ham or curing was not mentioned, the recipe was given as a butt/whole shoulder/hog injection.

May not have been mentioned, but that's what TQ will do. It's a curing agent and it will cure what you're injecting, so pork would get a hammy taste.

Some use it for food safety, like brining, but a 1/2 cup isn't for Food Safety, it's enough for curing.

Unless you want ham, I wouldn't. I don't even added it to my brines anymore for the same reason.

There is an old friend and fine comp cook out in Olathe that used to be known to add some to his pork injections.

Says he got it from a cook that had done well.

Tom-Fl

Thanks for the info, the recipe was from Myron Mixon.

Well,I'll be set up near Myron at Dillard this week,so I'll ask him.

Do you have a copy of the solution that you can share?

Tom-Fl

I read it in the book Peace, Love, and Barbeque by Mike Mills. Shoot me an e-mail and I'll send it to you

idoque@yahoo.com

I'd really rather do it through the forum,since we can discuss it with the other folks,and maybe we'll all learn something.

Tom-Fl

Ok, I didn't know if their were rules against that since it wasn't mine. If that sounds stupid, sorry, here is the recipe:

Myron's Grand World Champion Peach Injection
1/2 cup Morton Tender Quick
1 quart Peach Nectar
3 quarts Water

If you get a chance to talk to him, pleae let me know what he says. Thanks.

Me, I'd substitute salt there. I don't want to "cure" it and a 1/2 cup of salt wouldn't be bad. That much TQ WILL make a hammy taste.

I loafed with Myron and Buster[BoggyPonder that co- teaches his classes with him].

Buster says Myron may have tried that on a whole hog[24 hrs cooking]years ago,but he didn't know anything about it now.

Plus,they get a kick out of some of the recipes they put out for the public.

Myron does use some peach nectar and lots of apple juice.

Try it on a large butt,and see what you think.

They are cheap to practice on.

Like Smokin' says,it should be nice and pink.