I need a meat injector with a large size injection hole for pepper

Discussion in 'Slicers, Grinders, Tools, Equipment' started by darkmoondreamer, May 23, 2011.

  1. I have purchased 2 different meat injectors. Both had small holes in the needle to disperse the marinade. I want to inject a turkey using a coarse grind pepper and need a model with a hole large enough for the pepper to go through. I know this is a silly question but I'm hoping someone can recommend one. I'm tired of buying mail order and not getting what I'm looking for. Thanks, Karen
     
  2. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

  3. nocents49

    nocents49 Newbie

    This injector will allow injection of ground pepper and spices in solution.

    www.bbqinjector.com

    I hope this is helpful
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  5. frosty

    frosty Master of the Pit

    You might consider straining the marinade as well.  That would minimize the clogging and you would still get the flavor. Good luck!
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

  7. The Cabela's injector (I believe) is made by SpitJack. Here's the link:

    http://spitjack.com/product/MAGNUM.html

    Click on the image of the Magnum inside the zippered case or click on the "Accessories" tab and you'll see the different needles that you can put on the end of the injector. The "Extra Wide" is a HUGE needle. I don't think you'll have any problems putting any marinade through that one. As for the gun itself, it's a thing of beauty to work with.

    All the best with whatever you decide!
     
  8. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    This may be a stupid thought, but why not grind the black pepper finer???? I’m experimenting with a new batch of BBB, after problems with my last one… and one thing I’m doing different this time is, I ground all of the seasonings to a powder with my coffee grinder. It may not make a difference, but again my stupid logic is, the finer the seasonings, the easier it will dilute into the mixture and hopefully the easier it will be absorbed into the meat......Just a thought…..ShoneyBoy
     

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