Injecting meat

flachick · September 2012

I have two injector needles-- one that fits on the end of my stainless steel baster and the other that came with the Tony Chachere injecting marinade. I tried using both of them to inject maple syrup into a ham, and ended up with needles plugged with fat and meat, and syrup everywhere. That left me so flustered that I forgot to add the bourbon to the maple-bourbon glaze. (Remedied during the cook). Anyway, what kind of needle do y'all use and where can I get one?

nolaegghead · September 2012

Mine has a closed pointed tip, holes are on the sides of the needle. (versus an IV style needle, where there are no holes on the sides and the tip has a beveled point with hole - but I don't know if that style comes with any injector for food).

The needle came with the injector and I bought it at Academy.

Eggcelsior · September 2012

One thing that may help is to "prime" the needle by holding it upside down and lightly depressing the plunger until you see a drop of marinade at the tip. Maintain pressure while you inject to keep the back-pressure from pushing the plunger back up. This is how I inject medication into patients after all. It may also help to water the Maple Syrup down a bit, as very viscous liquids are incredibly hard to inject.

I actually use a BD 18-gauge blunt-fill needle with a 60 mL syringe for (food)injections. Unfortunately, it is not readily available for consumer purchase. The perks of a being a nurse, I suppose.

lousubcap · September 2012

And wrap the target meat with a saran-wrap type material before injecting. Then inject straight through the wrap. Really controls the stray shots and makes for quite a simple clean-up.

Philicious · September 2012

Was the maple syrup room temperature or chilled out of fridge? I have had trouble with a similar marinade being cold.

Cullum · September 2012

Could you inject while your inserting the needle so that marinade is coming out while your inserting the needle? I'm not sure. I've never tried it yet. I would like to marinade something soon.

DonWW · September 2012

lousubcap said:

And wrap the target meat with a saran-wrap type material before injecting. Then inject straight through the wrap. Really controls the stray shots and makes for quite a simple clean-up.

+1. Genius! I inject beef tenderloin with a blue cheese mixture and have never thought of this.

Hillbilly-Hightech · September 2012

Cullum said:

Could you inject while your inserting the needle so that marinade is coming out while your inserting the needle? I'm not sure. I've never tried it yet. I would like to marinade something soon.

I usually do the opposite - I stick the needle in, start slowly depressing the plunger, then when I see the meat or skin start to become "bulbous" I'll then start withdrawing the needle, all the while continuing to slowly depress the plunger the whole way out.

Thus, it's squirting in as I'm pulling out... wait, that doesn't sound right :D

BGEGP · September 2012

I'm looking for a good injector does anybody have any recommendations or links as to where I might buy one? I had a plastic type syringe but I'm looking for a better one.

Hillbilly-Hightech · September 2012

BGEGP said:

I'm looking for a good injector does anybody have any recommendations or links as to where I might buy one? I had a plastic type syringe but I'm looking for a better one.

Mine is like this:

http://www.amazon.com/Bayou-Classic-5011-Stainless-Steel-Seasoning/dp/B000KDZ1VA

or this:

http://www.amazon.com/PRADOTRADE-2035-Stainless-Marinade-Injector/dp/B00005NUVW

I do not know the brand, but it is stainless like the ones I linked to, and seems pretty heavy duty. I think I paid like $20-25 for it. I bought it at a "brick-and-mortar" store & not online. I like it, it does the job.

BGEGP · September 2012

Thanks Hillbilly-Hightech the Bayou-Classic is just what I wanted.

Thanks again!

chrisnjenn · September 2012

Below is a link to the one I have. Yes it is expensive, but it will last my lifetime and more. Plus I compete so I use it a lot. I had the others mentioned above like the stainless steel Bayou one and it isn't very good IMO. Buy once and be done with it. http://spitjack.com/product/MAGNUM.html

Hillbilly-Hightech · September 2012

chrisnjenn said:

Below is a link to the one I have. Yes it is expensive, but it will last my lifetime and more. Plus I compete so I use it a lot. I had the others mentioned above like the stainless steel Bayou one and it isn't very good IMO. Buy once and be done with it. http://spitjack.com/product/MAGNUM.html

Holy crap!! That looks like something a horse doctor (or Barry Bonds' doctor) would use!! =))

That oughta do the trick alright!!

chrisnjenn · September 2012

Hillbilly-Hightech said:

chrisnjenn said:

Below is a link to the one I have. Yes it is expensive, but it will last my lifetime and more. Plus I compete so I use it a lot. I had the others mentioned above like the stainless steel Bayou one and it isn't very good IMO. Buy once and be done with it. http://spitjack.com/product/MAGNUM.html

Holy crap!! That looks like something a horse doctor (or Barry Bonds' doctor) would use!! =))

That oughta do the trick alright!!

LOL. It does look like something a vet would give to a horse or elephant. It is a pleasure to use and easy to inject a pork butt, chicken, and brisket during comps. It is solid, heavy, and built like a tank. I find excuses to use it. The others cost $20 and for about $30 more this is well worth it even for the backyard cook. It is last a lifetime like our Eggs.

flachick · September 2012

Thank you everyone for all of your helpful comments and suggestions. Much appreciated. And to Philicious, the syrup was at room temp.

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Injecting meat

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