Owner`s manual

Injectable Marinade Concepts and Utilization Techniques
Injectable marinades and brines possess the same characteristics as their
counterparts except that they do not require product soaking in order to impart
flavor; moisturize, and tenderize. Unlike marinade soaking methodologies that only
penetrate about a 1/4 inch into meat surfaces, require long soak times, and
contaminate expensive marinades, flavor injection infuses blended flavors deep
inside the meat. Conceptually the flavor injection concept makes good sense:
instant flavor, yet no waiting, no waste as marinade is injected, and no fats are
required in the marinades to protect the meat surface during soaking time. Rubs,
seasonings, and sauces are used to flavor the surface of the meat.
As with many culinary skills, proper technique when “flavor injecting” will result in
superior results. The flavoring should be spread uniformly throughout the meat
with as few punctures of the meat as possible. The flavor injector is a syringe with
a needle attached to a plunger which allows the user to inject the flavoring deep
into the meat.
Injecting Tips for poultry start with limiting the puncture holes and when possible
separating the skin from the meat and puncturing directly into the geometric center
of the meat. Carefully and slowly inject along the grain of the meat aiming the
injector into the middle of the meat and reduce plunger pressure on liquid as the
needle comes nearer the surface of the meat (so meat can close up behind the
needle.) Do not pull the needle completely out of the puncture hole unless to
reload with liquid. Use the same hole to angle into the other areas of the meat,
slowing infusing flavor as the needle moves back toward the meat surface.
Remember the object is to spread your injection pattern so as to get small amounts
of flavor in as many places as possible. Occasionally, some of the liquid is likely to
spurt out on the meat surface. Rub the flavoring over the surface of the meat and
then rub and season the surface of the meat as desired.
Injecting Techniques
1. Attach injector needle by turning clock-wise until snug. Do not over tighten. Hint: Be sure
rubber plunger is lightly coated with oil prior to using. Determine amount of marinade required
(1.5 to 2 ounces per pound of meat) and measure out contents into a clean container to
prevent contamination of unused marinade.
2. Pull plunger to draw marinade into injector. Hint: Both slots in needle should be immersed
in liquid to prevent air from entering injector chamber.
3. For best results, a geometrically centered injection point should include
one deep and straight needle track as well as two additional tracks at
approximately 45 degree angles branching out from the original injection
point.