Dinner thread?

[bunji]

@JessicaChen We brought our commercial Meat Smokers years ago at a foreclosure auction of a Farm Gate type business supplying the Ski Resorts down here & it had a heap of accessories in boxes that came with them .The one we got is similar to this but in all Stainless Steel & has the option of connecting a little weighted hose you put in a jar/ jug full of your Marinade/Brine mix & just keep pumping it in until the desired amount is used .

So like with this Wapiti meat in the pic sitting in the brine mix ,l just set some aside in a jar before putting in the meat & use that to keep injecting the meat while it sits in the Brine . It just has thick Gauged needles that have multi holes in the pointy end to push the marinade through out the meat .

It really is just Set & Forget cooking ,l was smoking some of our Home Made Game Sausages any way ,so simply Brined the meat in the fridge for 18 hrs before hand & then set it in the Smoker while l was doing the batches of Sausages ,that is the beauty of the Smokers they have meat thermometers with Alarms so it just monitors itself & turns off when the cooking is done .As with this batch of Sausages etc ,l simply whack it in ,go work in the paddocks & have it planned around Lunch & Smoko for batches to be done & just load up the next lot & go do what needs to be done .


https://lownslowbbq.co.nz/collection...-grip-injector