Injecting a pork loin with a vinegar mustard base Bbq sauce

Discussion in 'Roll Call' started by kermolaca006, Dec 23, 2015.

  1. kermolaca006

    kermolaca006 Newbie

    So I'm smoking a 7lb pork loin, is it ok to inject this loin 2 days before I smoke? I'm using a really thinned out vinegar mustard based sauce?
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    It may cause some mushy texture at the injection sites due to the acidity of the mustard/vinegar (same principle as a marinade) with a long wait in the fridge before the smoke, but won't cause food safety issues, as long as you adhere to the 40-140*/4hr guideline when handling/cooking. Once injected, it is no longer an intact whole muscle meat. If you have questions about this, please refer to the heading in the Food Safety Forum (clicky).

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome...I don't see a huge issue doing this. What did you thin with? More vinegar, not a good idea. Some water or apple juice is no issue. Eric briefly covered the safety issue. Injecting can introduce bacteria deep into the meat, so maintaining a constant cook temp of 225°F or higher is important. For a juicy result cook until the Internal Temp (IT) reaches a min of 145°F if you don't mind a slight blush but no higher than 155°F, no pink but still juicy. Any higher IT and a Loin gets dry...Your Thermometer is you best friend...JJ

    Please stop by Roll Call and introduce yourself. Some info on smoker, experience and location, helps us help you...

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