I’ve used Meat Church’s Chicken Injection in a turkey before without any issues, but this time I used it in a spatchcock chicken and got some really weird results.
I followed the directions mixed 3/4 cup of the powder with 2 cups of water and injected it throughout the bird. After smoking it, I sliced in and found gelatin-like pockets inside the meat. The flavor was way too salty and the texture in spots was mushy. It looked like the injection pooled instead of spreading evenly through the muscle.
Has anyone else had this happen with a chicken but not with turkey?
by clheinz57
30 Comments
Not with their chicken, but I tried their pork injection once and was surprised by how thick it was and how awful it smelled. Ended up tossing the rest of it.
I am not an expert on injectors but this is probably just a technique issue with your injecting. There are ways of making it disperse better throughout the bird. That’s all you are seeing is puddles of the fluid in the muscle. Try pulling out slowly while you are pushing the fluid out so it doesn’t pool up and go lighter on the amount you are putting in.
Well, that’s disgusting. I’ve never tried it, but won’t be trying it any time soon!
Someone got Brazilian butt lift tube on accident
Why inject your fresh chicken that nasty processed artificial flavoring with phosphates? You could easily make a DIY injection brew that is better and not toxic.
Why are you injecting your meat?
NSFW
I brine my chicken before I spatchcock and smoke it. Gaurentees deep flavor penetrative into the meat. I’ve never injected anything.
Edit: 12 or 24 hr brine. Orange, lemon, salt, sage, rosemary, thyme, mixed cracked pepper corns.
Is… is that a busty rooster?
Xantham gum is a thickener. You just created large pockets of the injection. What needle are you using for your injector? Maybe try a finer one or one that disperses the injection more.
All that being said the only times I use an injection is for competition. Really not necessary in any other scenarios.
Anyone else read that as “Chicken Infection” at first?
don’t inject any meat, there is no benefit that outweighs the time, cost, sodium increase, sugar increase. stick with dry brining, wet brining, and cooking to temp
That’s the Xanthan Gum.
It’s a great thickener, but it does weird shit when you heat it, mostly turning in to a gross gel.
Wet or dry brining will always beat injecting, 7 days a week and twice on Sundays.
The only injection I use for anything is melted butter and seasoning.
Is it gelatinous or gelatinous
Was just looking at the ingredients for a cause. Ingredients sound pretty gross. Think I’d pass.
Looking at that ingredient list I don’t want that on or in my meat
Best post title sentence this year.
Try injecting with butter instead of butter flavor
Just the ingredient list tells me this is going to ruin my food.
That ingredient list looks disgusting.
Why tf would you put that stuff in your chicken?
I would probably not inject your meats with this weird stuff. Don’t know why you want to add a bunch of preservatives and what not to fresh meats.
No, but thanks for the heads up…
You bought chicken injections with tiddys on it
Just brine your chicken baby all natural, no worries and the most flavorful juiciest chicken you ever did have. Even after cooking and freezing you will have juicy chicken. It is the way
Mmmm injectable oil… Not.
Just season up some butter next time. You control the salt levels and it wont fail you.
Hahaha butter and chicken flavour are the last items on the ingredient list, don’t use this crap OP. Reduce some chicken stock if you must inject something.