WHAT IS THE BEST PROCESS FOR PUMPING CORNED MEAT?

LESS IS MORE. It is better to place the pumping needle into the product numerous times in a close pattern with small pumps rather than widely spaced needle places with large pumps. The closer the needles are inserted the less chance of black spot (under cured meat sections ) in the product . It also reduces shrinkage. Blowing the product up like a balloon does not give a quality product.