Injecting Meat

Injecting meat for both great taste and texture goes hand in hand. When injecting meat the flavoring or marinade goes deeper, which is where you want it, rather than marinating from the outside in. Injecting meat allows you to control how much marinade you want to use and exactly where you want it.

Injecting meat allows the ingredients of the marinade to go deep inside where it can work its magic quickly. An acidic ingredient such as vinegar, soy sauce, lemon juice etc. makes the injected meat tender as well as tasty.

The secret to injecting meat is to use enough marinade so it's important to use a tool that has ample capacity. I like to use the Flavor Express® Marinator when injecting meat since it is easy to use and it can accommodate my much loved minced garlic and coarse ground pepper. Injectors that look like a doctor’s device can’t hold enough marinade to make a difference. You have to keep poking the meat creating many, many holes. You also have to keep refilling it. Why bother? Use the device for injecting meat that can really hold a serious marinade you either make or can buy.

Injecting meat with your marinade enables the marinade to start to break down and flavor the meat quickly. Within 30 minutes, a whole chicken or roast of beef will be ready for the oven. Injecting meat can give new flavor and texture to meat. Not only will your family and friends will complement you, but you'll never go back to your old ways of injecting meat.