I bought Spit Jack injector a while back and finally got around to using it on some yardbird today. It works as advertised in getting flavors into the meat. I did my regular spatchcock with the rub that I have been using plus injecting roasted garlic the rub in lime juice.
While the added flavor in the meat worked, the added liquid prevented the skin from crisping up! Like anything new it needs some more thought! Could be I just overloaded the yardbird.
I think if I had fresh herbs .vs dried I could get more flavor using less juice and either butter or olive oil. That will surely be how I go about doing a leg of lamb if I ever find one & can afford it.
Next dinosaur ribs are getting injected with Worcestershire sauce, beef base & roasted garlic.
Main reason I bought was for curing a boneless pork loin for Canadian Bacon, corned beef & pastrami. Who knows I might even try my hand at bacon!
For those who bitch about game meat being Haley this this is the answer.
While the added flavor in the meat worked, the added liquid prevented the skin from crisping up! Like anything new it needs some more thought! Could be I just overloaded the yardbird.
I think if I had fresh herbs .vs dried I could get more flavor using less juice and either butter or olive oil. That will surely be how I go about doing a leg of lamb if I ever find one & can afford it.
Next dinosaur ribs are getting injected with Worcestershire sauce, beef base & roasted garlic.
Main reason I bought was for curing a boneless pork loin for Canadian Bacon, corned beef & pastrami. Who knows I might even try my hand at bacon!
For those who bitch about game meat being Haley this this is the answer.