Pork shoulder?

[Norcalputput]

Had a idea brought to me by a coworker about injecting bacon fat mixed with the other seasonings. Any info would be great if not Sunday will be a R&D day


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[Clover Ridge Smokers]

I've heard of people doing the bacon injection but never have tried it.

[Pete Mazz]

I've heard of people doing the bacon injection but never have tried it.

I tried it. My arm was sore for a week and my cholesterol was sky high.

Ohhh, you mean in the pork...... Never tried it either.

[Puff]

After installing the deck railing and staining the deck, I'd spent the evening watching reruns of BBQ pitwars. Everyone injected pork but it appeared that these fluids were either room temp or chilled, transparent and I would think, at a point, the bacon fat would try to solidify and not mix as well as these looked. But I would think it would add some really nice taste

[SoloQue]

you could inject it hot immediately before putting on to smoke. The injection will set quickly with the cool interior of the shoulder meat so you wont need to worry much about marinade running everywhere. I would try 3 parts bacon fat to 1 part cider vinegar with your seasonings added in (add some brown sugar to the mix) Dang, that is painting a pretty picture flavor wise.

Nothing to base this on, just sounds good enough to try

[DUAYNE B]

Nice Pete, should of thinned it with the apple cider vinegar like Soloque suggested

[Pete Mazz]

Vinegar? The cayenne pepper was bad enough....

[The Czar]

Pete your too much bro


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[Clover Ridge Smokers]

[Pete Mazz]

OK, OK, sorry!

[The Czar]

I didn't say that in a bad way!


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[Rev.Mike]