Additional comments because my original post was longer than I intended:
I think the phosphates in the marinade are what really make the difference. I think you would get similar results with any marinade assuming it contains them.
I pumped a lot of marinade into the loin with an injector. I’m sure this made a big difference with moisture retention also.
In my opinion, lean cuts like pork loin that are easy to dry out when grilling respond very well to marinades with phosphates.
I understand that there are some people are hesitant to use phosphates due to health concerns. I am not saying to use them on a daily basis. These marinades are great to use for a special occasion or a treat.
@joeb i have been spending 3-4 days a week away from home for over two months now. Just a lot of unplanned family issues causing travel.
The plan now is after the 7/4 holiday, hopefully I will get to make them with a brother or two. No travel plans for at least the next 10 days. Everything is in place, ready to pull the pin…
I would make your usual sausage recipe then put it in your stuffer or jerky gun. As you press it out a small diameter tube, cut it off in small pieces with a knife or sharp scissors. This will make it like tiny meatballs. Just fry it up carefully without breaking it up.
@IVERYAN I’ve only ordered samples direct but that is for food service only as far as I know. I would think there are other puree or concentrates you could find at the store…that or make them yourself.
If you have family members that just can’t get past that the meat is wild game, consider grinding and mixing pork butt with a 50-50 ratio. Butts are cheap, and if a picky family member just can’t take venison, this will change their attitudes.
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