Butcher BBQ Open Pit Pork Injection 16 oz
This product carries a spicy tone to the finished product. Do you remember that flavor of pork you used to get when cooking over an open flame? We have captured that flavor in this injection. Our Open Pit injection is the only one on the market that comes in an easy to seal canister. A free scoop comes in every jar. Mix one 3/4 cup of Pork Injection with two (2) cups of water. Other options are to split 1/2 the water with different fruit juices, cola or vegetable broth. Use the same system for injecting as directed in the beef injection. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the center of the meat. The same great items the World Champions use to impress the food judges, are all found here. 1 pound will do up to 8 pork shoulders. This product is MSG & Gluten Free
Features
• ORIGINAL FLAVOR: Butcher BBQ Open Pit Flavoured Pork injection brings the exact flavor which comes when pork was cooked over an open flame. We have captured that flavor in our injection
• SEAL CANISTER: The Butcher BBQ Open Pit injections come with an easy to seal canister. We have taken science and cooking, combined them and made this simple to use injection for any cook can use and make your best tasting pork ever
• INGREDIENT: This product consists of hydrolyzed vegetable protein (hydrolyzed soy and corn protein and salt, with partially hydrogenated vegetable oil [cottonseed, soybean] added), sodium phosphate, molasses, garlic, onion, butter, pepper, and xanthin gum
• USAGE INSTRUCTIONS: The Butcher BBQ Open Pit injections come with a free scoop in every jar. Mix one 3/4 cup of pork injection with two (2) cups of water. Other options are to split 1/2 the water with different fruit juices, cola or vegetable broth. Use the same system for injecting as directed in the beef injection. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the center of the meat
• INJECTION CARRIES THE FLAVOR: Injection carries the flavor deep into the meat. You could combine the two, marinade overnight in the fridge, pat it dry, bring it up to room temperature, inject, and put it on the fire
