Question re: Mixon recipe

Discussion in 'Pork' started by brae, Mar 18, 2010.

  1. I was reading the book: Peace, Love and Barbeque by Mike Mills. In there he had a recipe by Myron Mixon called "Myron's Grand World Champion Peach Injection". An injection for pork butt. In the marinate he added Morton Tender Quick. Question: I thought Tender Quick was a curing salt. Anyone else inject directly into a port butt prior to smoking? Seems strange to me. But then again, I am not Myron Mixon. Just sayin'[​IMG]
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Never injected with TQ but if it isn't a lot of it I don't see how it could hurt.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I thought I heard a few guys injecting cure into their meat but that was on a piece of meat they were trying to cure not a pork butt???? Who knows there must be some reason behind it.
  4. Well, tender quick says it can be used interchangeably with salt; but I just don't think I need a preservative (sodium nitrite and sodium nitrate) roaming around my butt...........or in my pork. LOL Also has polypropol or something like that. I'm just not going to do it. Thanks for the replies.
  5. Saw this on another thread:

    [​IMG] lcruzen [​IMG]
    OTBS Member
    Join Date: Apr 2007
    Location: Hell, Michigan
    Posts: 994

    If your going to smoke any meat at a low temp that will keep the meat in the temp danger zone(40o - 140o) for any length of time(typically 4 hours or more)then you need to cure the meat first. Following the instructions on the Tenderquick package will achive the needed result. The curing process also gives meat the redish color when brought up to temp(typically 152o).

    Please forgive me Icruzen for stealing your post.

    I wonder if this is why he was adding TQ. Maybe a longer smoke, lower temp? He also injected a Peach nectar. Don't know. I will be pondering this for awhile.
  6. caveman

    caveman Master of the Pit SMF Premier Member

    I like the idea of the peach nectar. I haven't heard of the preservatives before.
  7. Oh you got your Caveman! Congratulations. Yeah. I am brewing up a recipe now with base as peach nectar, a few spices, a little, a little that. I'll let cha know when I can get to the smoker, which is not this weeks end unfortunately.

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