jjdbike
Full Fledged Farker
Hello fellow Q enthusiasts,
As I prepare for new next cook, which will be pork butt to start to stock the freezer in my new home, as always, I plan on injecting. As I do my research, I'm hearing about phosphates in injections for moisture retention. From the hip, adding phosphates doesn't sound very healthy, but I really have no idea. There is some good evidence that phosphates can have some benefits for meat products like moisture retention, color retention and extending shelf life. What I do not know is does it impact the flavor and does it have any negative health risks.
Commercial injection mixes often include phosphates, along w/ aded flavor. If one wanted to add phosphates to their injection, I wonder how you'd do it proportion wise and where you could source it.
Can you folks who know please share info on use of phosphate for injections?
Thanks in advance!
JD
As I prepare for new next cook, which will be pork butt to start to stock the freezer in my new home, as always, I plan on injecting. As I do my research, I'm hearing about phosphates in injections for moisture retention. From the hip, adding phosphates doesn't sound very healthy, but I really have no idea. There is some good evidence that phosphates can have some benefits for meat products like moisture retention, color retention and extending shelf life. What I do not know is does it impact the flavor and does it have any negative health risks.
Commercial injection mixes often include phosphates, along w/ aded flavor. If one wanted to add phosphates to their injection, I wonder how you'd do it proportion wise and where you could source it.
Can you folks who know please share info on use of phosphate for injections?
Thanks in advance!
JD