Bruce Foods Cajun Injector Owner's Manual download pdf (Page 19)

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.

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 ad-

ditional tracks at approximately 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.

Injecting Techniques

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Bruce Foods Cajun Injector Owner's Manual Page 19