Smoke and Spice Pork Injection
- 3/4 cup apple juice
- 1/4 cup water
- juice of 1 large lemon
- 1 1/2 tablespoons rub mixture used on meat
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon butter
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 1/4 teaspoon cayenne pepper use less if desired; see instructions
- 1/4 teaspoon fine ground black pepper use less if desired; see instructions
- Simmer injection ingredients over medium heat for 5-6 minutes, stirring often. If you are using a spicy rub that contains enough black pepper and cayenne pepper, you can reduce the amount or simply omit what is called for in the recipe. Remove mixture from heat and let it cool for 10-15 minutes before using.
- If preparing ahead of time, store unused mixture in the refrigerator for up to 5 days after preparation. Do not save any injection marinade that has come into contact with raw meat.
Ofargo Marinade Injector
The Ofargo Marinade Injector is a classic style syringe. The marinade is sucked up through the needle and then pushed back into the meat. The needle on this model is large enough that it shouldn't clog. Still, make sure that your marinade is near water thin. It is an inexpensive unit that you can purchase for around $10. It is dishwasher safe and durable enough to last for several years. The volume on this injector is small, but it will handle most jobs for a single family.