For one 8 pound pork butt how much do you use? Surely you wouldnt use the full bag and gallon of liquid would you?

]]>https://waltonsdev.nodebb.com/topic/2445/soluble-pas-black-bullRSS for NodeFri, 11 Sep 2026 08:34:54 GMTSat, 27 Jun 2020 17:24:43 GMT60twilliams We honestly don’t sell nearly enough marinades for some reason and the Pa’s Black Bull should be way more popular than it is. I wonder if they premixed it and added some other stuff if it would do better? Hard to ship though… either way, I love Pa’s Black Bull and glad it worked out for youtoo. I am sure your guests won’t be disappointed!

]]>https://waltonsdev.nodebb.com/post/18988https://waltonsdev.nodebb.com/post/18988Tue, 30 Jun 2020 15:15:12 GMTSo just wanted to give a review of a test i did. 2 pork butts of same producer. 1st one had injected pa’s black bull with water( i wanted to use chicken stock but forgot) with kansas city competition rub. The 2nd was injected with another soluble seadoning with 50/50 apple juice and water with a honey rub. Used cherry wood chips for smoking to 155° IT then wrapped in foil to finish out to 202° IT. I spritzed them both with apple juice. Once at the 2.5 hour mark and once right at time of wrap. Although both were phenomenally outstanding my coworkers chose the Pa’s Black Bull slightly ahead. That is what i will be using for the wedding that i am catering. Thanks all for the input and advice, greatly appreciated

]]>https://waltonsdev.nodebb.com/post/18987https://waltonsdev.nodebb.com/post/18987Tue, 30 Jun 2020 14:34:21 GMTJonathon yes it was soluble. It was a fresh pork butt, what would it have been injected with before producer vacuum packaging?

]]>https://waltonsdev.nodebb.com/post/18986https://waltonsdev.nodebb.com/post/18986Tue, 30 Jun 2020 14:23:38 GMTtwilliams Were you using the soluble? For 2 qts that would be just about if you are going on .5oz to 1 oz of water. If it didn’t hold it the butt might have already been injected to its max before you bought it.

]]>https://waltonsdev.nodebb.com/post/18974https://waltonsdev.nodebb.com/post/18974Tue, 30 Jun 2020 12:56:29 GMTJonathon i seen your video of recommendation of 6.2 0z. of seasoning to 2 quarts water. I used 6.0 oz to 1.5 quartz. Seemed like alot to me for 1 pork butt but ran with it. Injected it all in the butt, however it didnt hold it all as i poured alot of liquid out that seeped back out of the butt in the pan i had it resting in.

]]>https://waltonsdev.nodebb.com/post/18960https://waltonsdev.nodebb.com/post/18960Tue, 30 Jun 2020 00:20:29 GMTtwilliams https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches/2 Glad they both saw this, I took the entire weekend totally off, disconnected and recharged. Just in time for a 4 day week and then I am taking next Monday and Tuesday off so it will be a 5 day weekend around July 4th for me!

]]>https://waltonsdev.nodebb.com/post/18932https://waltonsdev.nodebb.com/post/18932Mon, 29 Jun 2020 15:40:40 GMTtwilliams
Agree with Tex_77 on this. Recently did the same for a small pork loin.

]]>https://waltonsdev.nodebb.com/post/18896https://waltonsdev.nodebb.com/post/18896Sun, 28 Jun 2020 23:38:57 GMTtwilliams .5 oz per pound seasoning, 1 oz water per pound.

]]>https://waltonsdev.nodebb.com/post/18860https://waltonsdev.nodebb.com/post/18860Sat, 27 Jun 2020 19:23:59 GMT