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How to Use the Meat Marinade Injector?

How to Use the Meat Marinade Injector?

Today we’re talking about meat marinade Injector, food-grade syringes that allow you to inject delicious liquids into the inside of meat instead of simply rubbing it on the outside. That means better control of flavor throughout your food, less sticky seasoning on its surface, and therefore less grime on your grill grates that you would otherwise have to spend precious time cleaning. Deciding what to put in your meat marinade syringe — and, in turn, your meat — is a matter of personal preference, but you can enhance your barbecue flavor from the inside out using all types of herbs, spices, sauces, and seasonings. So, let’s learn more about meat marinade injectors, how to use them, and what a good injection recipe looks like.

Why use a meat marinade syringe?

Traditional meat marinating works well for thinner portions, but larger cuts with more substance end up with tasteless centers if not infused. By infusing delicious ingredients deep into the meat, you can make tastier meals in minutes (not to mention taking shortcuts around the lengthy marinating process). Meat marinade injectors are common over the holidays when turkeys and chickens need a tasty lift, but they work with a variety of meats. You should still season the outside of the meat as usual; the injection is there to ensure every bite is full of flavor.

How to use the meat marinade injector?

Using a meat marinade syringe is a very simple process, but it all starts with the marinade itself. We’ll go into more detail on how to make the marinade below—and provide some injection recipes—but now know that you need to combine the marinade ingredients, then strain the cooled mixture so that no chunks clog the needle tip. Once the marinade syringe is assembled, insert the needle into the marinade liquid and pull up on the plunger tube to fill the syringe.


Now comes the fun part – pick a starting point and start injecting! After inserting the syringe deep into the meat, slowly push the plunger to deliver the delicious marinade to those hard-to-reach places. The amount of shot released in each area depends on the size of the meat, so use your best judgment to ensure there is no shortage of delicious juices dispensed. When you pull the plunger back after an injection, be sure to do so slowly to prevent air from seeping into the syringe and messing up the mixture. Slowly pull the needle out, but do not completely remove it from the flesh; reposition the needle at a different angle, reinsert it, and inject again. Reposition and repeat a few times before moving to another part of the meat.


Use the technique in the previous paragraph to create pockets of flavor at different depths and multiple areas, going in the direction of the meat. Make sure you don’t touch the bones, but instead fill the meat itself with the liquid marinade. When injecting skin into a turkey or chicken, try to puncture the skin as little as possible – this is where the repositioning technique comes in handy. If you’re infusing thinner cuts of meat (like pork chops or chicken breasts), inject horizontally so you can spread more of the marinade throughout. It’s best to do the meat injection at least a few hours before cooking, as the marinade will act as an internal brine; leaving the food overnight is best.

How to Make a Meat Injection Marinade?

A liquid marinade for injecting meat can contain almost any ingredient you want, but the main ingredients are usually butter, herbs, and seasonings. Worcestershire sauce is popular for its liquid umami flavoring. You can experiment based on personal taste or use any of the simple injection marinade recipes listed below, but the actual process of making the mixture is as follows:

1. Mix the ingredients. If you need to do any prep work, like chopping, now is the time too.

2. Stir, mix or simmer to combine. This completely melds the flavors while also breaking down any non-liquid ingredients.

4. Strain the mixture through a cheesecloth or coffee filter. The last time we checked, the needle was very narrow. You don’t want any leftover lumps or gel to clog the syringe during use – which means unnecessary disassembly and cleaning – so don’t skip this step.

Tips for Using a Meat Injection

Take it easy on yourself: We love OXO’s on-site dining, but have you ever thought about dining on-site at the BBQ? We put marinades and brine in tall containers, such as Squeeze & Pour measuring cups or prep bowls, to draw liquids into syringes.

Make it smooth: Lubricate the silicone seal with a little oil before use to make it easier to use the syringe.

Note: When injecting white meat like chicken breast or pork chops, be sure to use a light-colored marinade or brine as the color will show through.

Thorough: Use the same orifice multiple times at different angles to reduce the marks left behind.

Be patient: let the meat sit for at least half an hour after injection to allow the flavors to dissipate before grilling on your kamado 26 inch.


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