Frank Mahovlich
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- Jun 27, 2013
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Okay- been fired-up to take a whack at this for a while now. Lo and behold, come to find yesterday there seems to be plenty of folk who prefer this method just using the glaze, & not injecting it. After, of course, I've spent a small fortune on all the injection ingredients (aside from the elusive butter pecan extract).
Random questions I'm having as my trepidation over injecting this ham grows:
Since I do not have butter pecan extract, would a combination of butter extract and almond extract be a suitable substitute? I've found butter pecan syrup to be equally as elusive.
Does injecting a ham make much difference? I've had mixed results on other meats. Pork butts I would not inject again as I found no noticeable advantage. Love me some brisky injection, if for no other reason than the liquid crack that the resulting juices taste like.
Any other feedback on the Dr. Chicken / Sweet Kiss of Death Double-Smoked Ham recipe would be greatly appreciated.
Thanks in advance, & Hoppy Easter, pharkers!
Random questions I'm having as my trepidation over injecting this ham grows:
Since I do not have butter pecan extract, would a combination of butter extract and almond extract be a suitable substitute? I've found butter pecan syrup to be equally as elusive.
Does injecting a ham make much difference? I've had mixed results on other meats. Pork butts I would not inject again as I found no noticeable advantage. Love me some brisky injection, if for no other reason than the liquid crack that the resulting juices taste like.
Any other feedback on the Dr. Chicken / Sweet Kiss of Death Double-Smoked Ham recipe would be greatly appreciated.
Thanks in advance, & Hoppy Easter, pharkers!