@PapaSop When I was in the restaurant business I was food safe certified and I can tell you the likelihood of that happening isn’t even worth thinking about. Your taking a whole muscle and putting the stuff on the outside into the meat, that’s the risk. That’s why they want you to cook ground meat to a higher temp, just in case. Unless you’re doing the butchering you really don’t know how the meat was handled and it’s safest to cook the daylights out of it for the safety of the general public.
I leave meat out to get to room temp before grilling all the time. So inject away, but I’d ask why? It’s a tenderloin!!! I personally subscribe the best advice I’ve ever heard about grilling from Bobby Flay “Season it more, cook it less!”
I can tell you that I did win a best main course at a fundraiser for our local public TV station that brought in Steve Reichlin as a celebrity judge…that guy knows BBQ and grilling! We did a reverse sear tenderloin and it was awesome. Rubbed it, slow smoked it whole on charcoal and wood until it reached 110F then onto a Weber kettle high heat to sear it off, rested for a good 1/2 hour and done! Made a nice horseradish sauce for it, can’t beat it!

Going to throw a wild card out there, try Morton’s tender quick and leave out the salt and cure. Don’t know what it is but we have experienced that dryness using cure. If someone can explain it by all means please do so!

@Joe-Hell
Got my glycerin- thanks! Just put my first batch in. Just a side note I don’t put any water in my marinade I use beef consumme it adds a great beef flavor even better than stock. I have it in the marinade now going to vacuum seal it tomorrow. We’ll see how it turns out.

@Jonathon Here we go again…I’m going to have to send you and @Austin some just to prove it works!

@gerry-johnson Couple of thing, if you don’t get good protein extraction the fat will liquify and come to the surface-sounds like what happened. Non edible casings are much stronger actually that’s how we learned to make the 2" ring bologna and just adapted it to the sticks.

I use the 32mm smoked collagen as well I’ve personally never had them break even if the water is a bit warmer. Did you hit them with cold water after to start the cooling process or soak them in ice bath? I usually just run cold water over them for a couple minutes then into the fridge.

Definitely want to see the picture though.

@deplorablenc1 Did no one else notice the green grass! Seriously…Rochester NY is still trapped in the brown grass of early spring, I’m jealous!!!
@Austin Need one of those for your new test kitchen!!! Be careful you and @Jonathan will be in charge of lunch for the Walton’s family!

@Joe-Hell nice! like the price better!! @Jonathon One last shot, how about we inject an eye roast, cut it in half, vacuum seal it??? Just to see if you can get some of the moisture deeper into the meat… May have to give this a shot!

If i just use my chamber vac will it work as well as a vacuum tumbler? Thoughts?? What if i sealed some jerky and marinade in a mason jar? So many questions, job keeps getting in the way…

@deplorablenc1
I set an alert on Craig’s list for chamber vac. Took a while but sure enough one popped up and we grabbed it for a steal. We did 200# of sausage without a hitch. After we went through 3 vacuseals we gave up. You won’t regret this purchase.

@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.

Last weekend me and the fellas made some sausage with basil, feta, fennel, and roasted garlic. Along with some sticks, one batch mild and one hot with ghost peppers from my garden and cheddar cheese…WOW they were HOT!!!
@Jonathan and yes we smoked the sticks and simmered them to finish!