Cajun Injector Injector Owner's Manual - Injecting Techniques
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 injec-
tion 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. Care-
fully 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.
1B
1A
2
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 cham-
ber.
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 origi-
nal injection point. (See illustration 1A)
4.Once inserted deep into meat, press plunger down while slowly pull-
ing 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.