Editor's note: Use this injection to make Myron Mixon's Pork Shoulder . You can make your hog injection in a large quantity and use as much as you need, depending on whether your smoking a whole hog or a shoulder; it's easy to make a lot at once because you can keep whatever's left in the refrigerator for up to a year. That's the way I do it at home, too.
Recipe information
Yield
makes 5 quarts
Ingredients
4 quarts apple juice
1 quart distilled white vinegar
5 pounds sugar
2 cups salt
1 cup monosodium glutamate, such as Ac´cent brand flavor enhancer
Preparation
Step 1
In a large stockpot, combine the apple juice and vinegar over medium heat. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Stir until the seasonings are completely dissolved. Do not boil. Remove from the heat.
Step 2
If reserving for a later use, let the liquid cool; then pour it into a large bottle or container. Store refrigerated for up to 1 year.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
