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In Reply to: Re: Injection Thoughts posted by Butcher BBQ on June 01, 2011 at 19:46:33:
Just a theory, but the meat may have already been processed.
It's possible that there were already phosphates in the meat when you bought it. This would negate or lessen the effect of any additional injection. Even if the meat were brined with salt, that would have an effect on whatever injection you would add.
A lot of meat these days is already pumped full at the packing plant. If you buy from WalMart, Food Lion, etc. for example, you're sure to get meat that already has phosphates. Sam's Club meats do not, for what it's worth.
When using injections, it's important to look for that on the label. Phosphates must be labeled by law, but are sometimes just listed as "marinated" or "brined". Generally, though, you can see sodium hexametaphospate, sodium tripolyphosphate, tetra sodium pyrophosphate, or something like that on the label!
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