Meat injector (mostly pork) advice

Sgt. Stel · Posted: May 14 2013 Post subject: Meat injector (mostly pork) advice

I cook 200 - 300 lbs of pork butt at a time (past 3 years I've cooked 4765 lbs). The current injector I have has served me well but it is having issues and I'm looking to replace it. Has anyone used this?

http://www.porkinjector.com/porkinjector.jpg

It is from http://www.porkinjector.com/porkinjector.jpg

It looks awesome and I've talked to the guy and he runs a raunt and says they are great. I'm wondering if anyone else that does quantity pork.

Thanks,
Sgt. Stel

While I have everyone's attention I've learned LOADS from you guys. Thank you very much!!
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RodinBangkok · Posted: May 14 2013 Post subject:

My only concern with home sale products like this used in commercial environments is their certification. The site lists NSF 51 and 61. 51 is for materials such as tubing, etc which is used in food processing and 61 is for water systems. This appears to be a small water pump that is being sold as a Food grade marinade or brine pump. What that means is the unit itself has not been tested for NSF approval, simply the components.

It appears not to be designed for easy dis-assembly and cleaning. What you put thru this pump is going to determine how safe it would be in the long term. If you pump a simple pickle brine, water salt and cure from a source without recirculation you probably would be ok, if you pump recycling the drain off from the meat and the marinate or brine does not have a cure in it then your in a more dangerous mode. As pumping raw meat juice with sugars, etc thru a pump you cannot clean well could lead to trouble. In any event its not going to be easy to get 100% clean unless you take it apart each time, and its not made for that.

Having said that if you keep in mind the possibilities of contamination and flush it with 10% bleach solution and hot water immediately after use you may not have any problems.

You posted this in the commercial section so I'm looking at it from that point of view. If I saw this type pump in use during a commercial survey I'd flag it to be replaced. But it may serve you well.

A pressurized tank is a much better option:

http://www.mpbs.com/catalog/product/bp-500-brine-pump

This is a standard soda syrup canister you pressurize with a air compressor.

But has some restrictions, you must re pressurized to recycle brine, where a pump system can automatically recirculate. The site where the pic is above has a lot of options and also needles and manifolds. But I'm almost positive all are more expensive than the one your looking at.
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Sgt. Stel · Posted: May 14 2013 Post subject:

RodinBangkok, thanks for the reply. I posted in this section for 2 reasons and you hit the first one right square between the eyes! Thanks.

The second reason was for quantity and durability. I know I don't cook as much on a monthly basis and you guys do but my runs are pretty good size. I want opinions of those that cook in these quantities.

Thanks,

Sgt. Stel
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BOTP (Brother of the Pig) originated by JeepDad
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Custom Offset - USMC Special "Sarge"
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Shotgun Petes · Posted: May 14 2013 Post subject:

Hey Stel. A little bit off from what you are asking but...here goes...
I used to inject meats at home a lot but since I opened my BBQ Joint I never inject. I let the meats own flavor do the talking... The meat alone has plenty of flavor from itself combined with the smoke, marinade spray and rub...nothing else is really needed for good old fashioned great tasting BBQ. Just my take on it..sorry if it wasn't too helpful on your question. Good luck. Very Happy

Ps ...I do really like cajun butter injected into a turkey for deep frying though.
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RodinBangkok · Posted: May 14 2013 Post subject:

Just for reference we do a lot of cured smoked hams and that's what we pump, not our regular BBQ. Might be a topic for another thread, I also don't want to bust this one up, as a good question was asked.
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ironhorse07 · Joined: 30 Jan 2013 Posts: 4 Location: Laurel, MT

I'm with shotgun pete's. I don't regularly inject or marinate butts or brisket.

SoEzzy · Posted: May 16 2013 Post subject:

Please read PMPNLT650pxOTLS!
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Sgt. Stel · Posted: May 16 2013 Post subject:

daddywoofdawg · Posted: May 17 2013 Post subject:

To me It looks like a water pump and I bet a sure-flo is cheaper.
I bought a pressurized pump like a weed sprayer with injection needle made for brining.
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Sgt. Stel · Posted: May 18 2013 Post subject:

Thanks daddywoofdawg That weed sprayer type is what I've been using the past 3 years as well. It worked well but is giving up it's life at the moment.

Sgt. Stel
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Bbq Bubba · Posted: May 20 2013 Post subject:

Im just curious why you inject pork in a commercial setting?
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Sgt. Stel · Posted: May 20 2013 Post subject:

Bbq Bubba I'm sorry if I miss led anyone. I have a team that cooks for Military troops, Churches and Christian Charities at cost. We are all volunteers. My goal is to make competition caliber BBQ for them. We limit this to once a month and my cooker is usually full (~300 lbs of Boston Butts). Couple times a year I have additional Pit Masters with like capacity because the events are so large.

This is my way of honoring and giving back to the organizations that have meant the most to me in my life.

While I do not have a rant, I posted in this section because I've learned so much here from you guys and respect your opinions.

Sgt Stel
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Maniac · BBQ Super Pro Joined: 02 Oct 2010 Posts: 2433 Location: Pa

congrats on your efforts...it is very nice of you and all your volunteers Exclamation

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