bluc wrote:Amberale wrote:I vacpac pork belly and loin.
I either dry brine or use very little liquid and turn it ovr on a day.
I was just reading about that last night. Think that is the way to go for the belly. Thanks fellas :handgestures-thumbupleft:
Amberale when doing loin do you also inject?
Sorry Bluc, I’ve been busy and missed this.
I don’t inject very often.
It is mainly used by competition teams as they have only one mouthful to convince the judges and need to pack in as much flavour as possible.
That said, I have injected loin when making Kassler or Ham Delux as the loin can be very lean.
I use a sheep vaccination gun that I had left over when we got rid of our sheep with a meat injector needle attached. :O)