sammy last edited by
Just tried to use my new injector #222162.
It will not inject, feels like it is stopped up. It seems to be the little rubber plunger. ( 2 of them come in the package with the o- rings)
Anyone have any experience with this.
When you squeeze the handle, does liquid draw up at all from the hose into the reservoir?
What are you injecting? Is it just a liquid, or a seasoning dissolved in water? I ask because I wonder if it is something with particles in it that are too big and getting stuck and blocking the flow. Easiest test there is see if you can put some plain water in a container and get it to spray into the sink, and then we at least can narrow down where the problem may be.
I like to inject Italian dressing into chicken and turkey breast. And the garlic always get stuck in the needle so now I puréed it in the blender first and then inject it works great!!
I have the same problem, BUT, the larger syringe doesn’t have the same base to attach to the injector. Can someone please tell me how to attach the larger bore syringe since it’s a different base for connection? It doesn’t come with any additional parts and I’m dumbfounded on how to connect it.
As you can see, the first picture, has a square base and connects to the injector perfectly. The second picture is the larger bore syringe (to inject thicker liquid/Italian dressing) However the connector base is rounded and not square, so it seems impossible to connect. Any help is appreciated since I literally just bought this from Walton’s and I couldn’t use it on my steak since it won’t connect. Thanks
@paynester I think what you are looking at is not an injection needle, but instead is the 2" draw off spike. That piece can connect to the feed tube to place in the container of liquid you are injector. The draw off spike, or the larger suction needle both attach to the feed tube and are used to pull the
Only 1 injection needle comes with the auto injector. It is a spray needle with multiple openings for the injection to come out of, and the connection type is a square hub luer lock.
Let me know if I can help explain more.
Thank you Austin, I understand it now. I wish all the meat syringe companies would listen to their consumers. The reason I say that, is it’s extremely hard to find needles that can handle a thick marinade without clogging up. And the needle/draw off spike, has a large enough spout to handle but isn’t designed for that. I have a great injector but wanted to by this for speed of injecting. This should be fine with a bacon brine and we will soon find out as butcher weather is approaching. Thank you again Austin.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.
@Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.
@vjbutler no problem let us know