Product Review
Butcher BBQ products are backed with over 30 years in the meat business. They have used this to ensure you get the best possible products for your cookout. This product consist of hydrolyzed vegetable protein (hydrolyzed soy and corn protein and salt, with partially hydrogenated vegetable oil [cottonseed, soybean] added), monosodium glutamate, sodium phosphate, pork flavor (yeast extract, natural flavors maltodextrin) and xanthin gum. Note: Mix one 3/4 cup of Pork Injection with two (2) cups of water. Other options are to split 1/2 the water with different fruit juices, cola or vegetable broth. Features: Type: Open Pit Port Injection. Gluten Free. Includes: 1 lbs. This package will do up to 8 pork shoulders.
- ORIGINAL FLAVOR: Butcher BBQ Open Pit Flavoured Pork injection brings the exact flavor which comes when pork was cooked over open flame. We have captured that flavor in our injection
- SEAL CANISTER: The Butcher BBQ Open Pit injections comes with an easy to seal canister. We have taken science and cooking, combined them and made this simple to use injection for any cook can use and make your best tasting pork ever
- INGREDIENT: This product consist of hydrolyzed vegetable protein (hydrolyzed soy and corn protein and salt, with partially hydrogenated vegetable oil [cottonseed, soybean] added), sodium phosphate, molasses, garlic, onion, butter, pepper, and xanthin gum
- USAGE INSTRUCTIONS: The Butcher BBQ Open Pit injections comes with a free scoop in every jar. Mix one 3/4 cup of pork injection with two (2) cups of water. Other options are to split 1/2 the water with different fruit juices, cola or vegetable broth. Use the same system for injecting as directed in the beef injection. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the centre of the meat
- INJECTION CARRIES THE FLAVOR: Injection carries the flavor deep into the meat. You could combine the two, marinade overnight in the fridge, pat it dry, bring it up to room temperature, inject, and put it on the fire
