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 i
njection 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 flav
or 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 p
lunger 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 s
purt 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 r
equired (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 appr
oximately 45 degree angles branching out from the original
injection point. (See illustration 1A)
4. Once inserted deep into meat, press plunger down while slowly pulling injector needle out of meat to
ensure even distribution of marinade. Follow same procedure with each needle track at each insertion
point.
5. See illustration 1B for suggested insertion points for turkey.
6. See illustration 2 for suggested insertion points for roast.