Injectable Marinade Concepts and Techniques
Injectable marinades and brines possess the same characteristics as their counterparts except that they
do not require product soaking in order to impart flavour; moisturize, and tenderize. Unlike marinade soak-
ing method that only penetrate about a 0.5 cm into meat surfaces, require long soak times, and
contaminate expensive marinades, flavour injection infuses blended flavours deep inside the meat. Concep-
tually the flavour injection concept makes good sense: instant flavour, yet no waiting, no waste since as
marinade is injected, and no fats required in the marinades to protect the meat surface during soaking time.
Rubs, seasonings, and sauces are used to flavour the surface of the meat.
As with many culinary skills, proper technique when “flavour injecting” will result in superior results. The
flavouring should be spread uniformly throughout the meat with as few punctures of the meat as possible.
The flavour injector is a syringe with a needle attached to a plunger which allows the user to inject the -
flavouring 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 centre 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 except to reload with liquid. Use the same hole to angle into
the other areas of the meat, slowing in infusing of the flavour 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
flavour in as many places as possible. Occasionally, some of the liquid is likely to spurt out on the meat surface.
Rub the flavouring 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 clockwise until snug. Do
not over-tighten. Hint: Be sure rubber plunger is lightly coated
with oil prior to using. Determine amount of marinade required
(40-60ml per 500g 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. (See illustra-
tion 1A)
4. Once inserted deep into meat, press plunger down while
slowly pulling injector needle out of meat to ensure even distribu-
tion 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.
Injecting Techniques
15
(33 pages)
(10 pages)
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