How To Inject BBQ Meat

In our article Crank up the Flavour, we discussed alternative ways of getting flavour into your meat. Basically, rubbing and seasoning is applied on the outer surface of the meat, it creates ‘peels’ and seals in moisture, it also gives flavor to the surface of your meat.

The next level is marinading, the method of covering your meat during a marinade and leaving it to soak a couple of millimetres into the meat.

Beyond that's brining and curing, this takes tons of your time, but flavour does get all the way into your meat.

Injecting however, is extremely quick and get’s flavour and moisture all the way through the meat, right to the centre. It’s like marinading, but from the within out, it tenderises, moisturises and enhances flavour.

Usually, you inject large chunks of meat like hams, pork shoulders, whole chicken, beef brisket, lamb legs etc.

What To Use

You will need a Marinade Injector, you'll get one among these from a specialist Barbecue Retailer or most DIY stores have them.

If you're planning on injecting large sides of meat, confirm the needle may be a decent length which it's an honest capacity (around 120ml). Also ensure it's a pleasant sharp end. If you're meaning to inject thicker bastes, you'll need a slightly wider needle diameter. If the needle clogs, you'll got to sieve your marinade to urge larger particles out.

There are some pretty fancy Meat Injector Guns out there, and if you are going to smoke whole pigs, this might be an honest idea, but not necessary if you're a mean enthusiast.

How To Do It

Most injection solutions are a mixture of stock and butter. you would like to aim for 1 – 2% salt, this enhances flavour and retains moisture within the meat. If you're using salted butter, then use a reduced salt stock, as an excessive amount of salt could overwhelm the meat.

Submerge your Injector needle fully within the marinade you've made, make sure the needle is fully covered as some needles have holes down the edges. It's going to be easier to place your marinade into an extended tall glass.

Fill the syringe with liquid. Inject the needle deep into your meat, then slowly inject (otherwise it's going to come at you). You'll use an equivalent entry hole at several different angles, so you do not need a huge amount of holes in your meat for moisture to flee out of.

You can inject every 5 cm, to make sure an honest amount goes in. It’s an honest idea to go away the meat for an hour after injecting to let the marinade settle in.

Remember handy wash your needle afterwards, dishwashers are often unkind to Injectors.

What Marinade Injection With What Meat?

Subtlety is vital – you do not need a chicken that oozes black soy or a smoked pork that weeps apple cider! you would like to reinforce flavours, not overtake them. Remember 1 – 2% salt is about right, so keep that in mind.

Here may be a rough guide of what goes with what (makes about 1 litre):

Chicken - 2 Tbsp Salt + 1 Tbsp Sugar + 4 cups reduced salt chicken broth

Beef - 2 Tbsp salt + 1 Tbsp Sugar + 2 tsp Worchestershire Sauce + 4 cups reduced salt beef broth

Pork - 2 Tbsp Salt + 1 Tbsp Sugar/1Tbsp syrup + 1 Tbsp Worchestershire Sauce + 2 Tbsp Rice/Cider Vinegar + 1 cup reduced salt chicken / pork / beef broth or apple juice/cider + 3 cups water

You can mix your marinated injector ingredients in an empty and clean plastic milk container. Place in all ingredients and stir or stir until sugar and salt dissolve. You'll want to warm up the stock a touch (just warm, not hot) to assist within the dissolving process.