Author Topic: Reluctantly...Fourme d'Ambert-like  (Read 5500 times)

Offline Boofer

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #75 on: April 24, 2013, 08:20:06 AM »
What kind of needle did you use?
Here you go.

Big needle with tip cut on the bias with a hole a little bit from the tip to allow easier injecting into a turkey breast.

No, not a hypodermic syringe. Wrong choice with a tiny needle and a tiny tip hole.  ???

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Offline Tomer1

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #76 on: April 24, 2013, 02:17:21 PM »
Mine says 18G, To my understanding thats really tiny (1.2 mm).   any idea what yours says?  I'l try looking for size 7 (4.5 mm)
Chicken\pork injectors are not very common around here, I dont even think top chefs know this technique of brining\seasoning meat from the inside. It really helps with leaner parts of the pork light thigh which is very hard to cook moist but still tender.
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Offline Schnecken Slayer

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Offline dthelmers

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #78 on: April 24, 2013, 03:00:19 PM »
Here's one from Butcher & Packer that I use for curing meat. It has holes along the length of the needle.
http://preview.tinyurl.com/bh896sw
Dave in CT