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Injecting - Best Method?

Bob VBob V Posts: 195
edited 4:44AM in EggHead Forum
Folks -

I have been experimenting with injecting brines and flavors into meats for awhile, but need some help. I've used the various "BBQ Injectors" - the huge ones with needles that look like air injectors for a basketball - and I've used hypodermic needles from our local vet supply store (#10 needles, I think). In the case of the BBQ injector, it left *holes* in the meat where the needle went in and out that were very obvious even after the meat was cooked. In the case of the hypodermic there was visible bruising of the meat. Obviously, I'm not doing something right.

In most cases I'm injecting pork loins. I tried injecting length-wise with the BBQ injector, but that's when I got the largest holes. With the hypodermic, I injected just like you would in giving a shot - push in, pull out slightly, inject. Following the instructions given in most recipes, the total amount that has to be injected requires you to punch a *lot* of holes in the meat to inject that much brine.

Anyone got any secrets to share on this? The flavor is always great, but the appearance leaves something to be desired.

Thanks -

Bob V


  • rsmdalersmdale Posts: 2,472
    I am no expert on injecting Bob,I use the bigger needle and put a peppercorn when I inject the Brisket and a piece of apple when I do PP.I was using garlic pieces,but they will burn and get bitter.It has turned out pretty good and adds more flavor.


  • BobinFlaBobinFla Posts: 363
    How long are you letting the meat "rest" after you inject, before you cook?

    I haven't had the problems that you describe (the holes), but I always let the meat "rest" for several hours before cooking. Usually, it's over night.
    Inject with the grain of the muscles.

    BTW, I use one similar to this:
    and it makes a pretty good sized hole.
    WOW, I had no idea that the price had risen that much!
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