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Does injecting meats with salt or rubs change the texture?

post #1 of 4
Thread Starter 

Have noticed that after injecting my briskets at times they are spongy and was telling a friend about that who does a lot of sausage stuffing. He told me that when he grinds meat that the salt makes the meat sticky so am assuming it changes a brisket or ribs or chicken in some way when injecting seasoning into the meat? I do notice the ribs take quite a bit longer to get tender when injecting.

Not talking about phosphates btw, just salt and or seasoning's when injected into meat and or when used in sausage.

Thanks in advance.

QT

post #2 of 4

mmm. 

the thought going through my mind was the following.

when you inject meat with fluid, no matter what….you also blow it up a bit because you fill the cells with fluids.

does that change the texture? hell yeah. 

imagine a cell being a balloon being blown up an then deflated. it never returns to its original shape.

for RUBS, all the above does not count, since rubs are used on the surface, not injected.

 

(in countries, supermarkets sell meat that has been injected with fluid : water.

adds weight so you pay more for less weight of meat.

when trying to prepare such meat it loses a lot of water.

harder to get it nicely browned. shrinks a lot.)

 

why does it take longer for ribs to get done when they are injected?

because the fluid needs to evaporate first.

ever tried to sear or grill a wet piece of meat? takes longer than when you dry the surfaces first before putting it on the heat.

browns much easier then.

 

a better way instead of injecting is vacuum packing the meats with marinade before prep.

marinates faster,more flavor,  in a fraction of the time, without changing the texture.

post #3 of 4

Salt does cause the texture of the meat to change. It causes the proteins to form more of a mesh which helps hold liquid in while cooking. This is the basis on which brining increases moisture content of the finished meat, not osmosis. 

 

The nitrites/ates used in curing salt do make the protiens stickier, plain salt not so much. Mixing ground meat makes it stickier as the myosin activates and binds together more. This happens with or without salt. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4
Thread Starter 

Good info, thanks

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