Injecting cure question.

[mark gadd]

Hi All.
I'm working for a consultant doctor for the next couple of days and I'm trying to blag canula's and syringes.Having found out 12 is bigger than 16 in canula's what size syinge do you need as he says a 2ml syringe forces the cure in but you would spend hours trying to inject a litre of fluid in to the meat where as a 50 ml one would be quicker but alot less presure exerted. HELP!!!!!

[aris]

I think you are more likely to find the right size from a vet - particularly one who does large animals (cows, sheep, horses, etc).

Franco did say he was going to source some cheaper brine injectors - i'm not sure what happened with that.

[saucisson]

I remember my mum blagging a syringe off the doctor 30 years ago to inject the christmas cake with brandy. I'm not sure it was called blagging then

Anyway yes a 50ml syringe and a 10 gauge needle, 8 if he has them, not that you'd one of those stuck in you

Dave

[Paul Kribs]

It might be helpful to browse this thread
http://forum.sausagemaking.org/viewtopic.php?t=2282

Regards, Paul Kribs

[Fallow Buck]

Hya,

On PK's advice I used a 50ml syringe with a 14guage canula. It worked really well but I found I had to be mindfull to inject into the muscle mass itself and not the connective tissues.

Injecting 1litre of brine meand a peice of meat in excees of 10kg's? THe smallish ones I did in the region of 3kg's took little over 15 mins to prepare and get into the brine.

RGds,
FB