Chicken thigh meat injection pressure

Tips and tecniques on dryng drying, curing etc.

Chicken thigh meat injection pressure

Postby IngredientSeller » Fri Mar 25, 2011 9:28 am

Hello,

I need an advice from specialists of this forum. I need to inject chicken thigh meat. I'm not sure about the injection pressure.

Could someone advice me: what is the recomended injection pressure for chicken thigh meat? What yeald of the cooked-smoked product do you achieve in your production?

Thank you for your comments.
You should visit Lithuania. We have beutiful girls up there. :)
IngredientSeller
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