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Anyone use injectables?

starsfaninco

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Joined Nov 2, 2006
I've been doing a bunch of marinades and dry rubs, but my one foray into injectables wasn't impressive. I basically did a whole chicken with the Tequila-lime marinade from Shore Line. However, either I didn't inject it right (center, 45 degree either side), or I injected too much, because after cooking, there were pockets of marinade. According to the directions though, I didn't feel I'd injected enough. I injected both breasts, thighs and legs and the only thing that came out even remotely right was the legs where I used a lot less than was called for.

Anyone else done this type of marinading?

KE
 

dionysus

Meat Mopper
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Joined Jul 4, 2006
I have used injection for quite some time, but I have to admit mostly for my deep fried turkeys. I have used it for meats as well and have found that the more the better. I don't follow any particular pattern more like jab anywhere and as much as I can (preferably avoiding the fingers as I go). In order to avoid the "pockets" you need to use lots of the marinade and turn the bird into a "pin cushion"
 

starsfaninco

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Seems like you would overpower the meat. I guess with that many holes in it though, the liquid would seep out as it cooks? thus avoiding the pockets.
 

oillogger

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Joined Jun 25, 2006
I have use injectors for years. The best ones comes from your local feed store. I prefer the larger injectors with the larger needle. I have the best luck with the needles that have the end cut off at a slant. I rarely purchase injection sauce since I usually make my own. It is quite easy. Take your favorite seasoning and grind it up real well in a blender or a coffee grinder. Add 3-4 tablespoons of the resulting powdered seasoning to two sitcks of real melted butter. Stir the pot of mixture well before you fill the injector each time. Each place you stick your bird be sure to work the needle in and out in several directions as you slowly release the seasonings. I usually only stick a 12 pound turkey in about 12 spots.
 

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