If this belongs in the comp forum feel free to move.
I have always injected my pork at home and at competitions. Recently I cooked a a few buts that i didn't inject and they turned out great. I thought they would be dry but surprisingly they weren't. I wanted to get everyones opinion this subject. I may try them this way at a comp next weekend.
I have always injected my pork at home and at competitions. Recently I cooked a a few buts that i didn't inject and they turned out great. I thought they would be dry but surprisingly they weren't. I wanted to get everyones opinion this subject. I may try them this way at a comp next weekend.
