Is it better to inject marinade a few hours before cooking, or just before?

Prof Dan

Sam's Club had Cajun Injector on special -- 9 bucks for the high-quality syringe, three bottles of marinade, and a jar of spices. Couldn't say no.[p]Here's the question -- just injected a half ounce or so into the breast meat of the chicken and put it back into the fridge. It'll sit there for about six hours before I cook it. Will the breast meat turn to mush? Or is it better to inject right before cooking?[p](I tasted the marinade

, and it was very salty. When these jars run out, I think I'll make my own out of chicken broth and garlic. The trick will be to make it so that it does not clog the needle.)[p]It's a little bit of a hassle to clean the syringe and needle afterwards, but I think it'll be worth it.

Unknown

Prof Dan,[p]Half an ounce? Not only will it not turn to mush, you might not taste it at all! Injection marinades are intended to flavor the meat, generally not break down muscle fibers, so even if you inject several ounces into EACH breast, it won't hurt, or help, to let it sit.[p]In other words, either way is fine. [p]I really like Cajun Injector marinades, especially the garlic butter one (I think) for deep-fried turkey. I've tried some homemade recipes for injections and have liked Cajun brand better. [p]Lee

Prof Dan

QSis,[p]Thanks! You are right -- it did not turn to mush. Real tasty, though! Next time, maybe soy sauce, or maybe wine??[p]Lots of new ways to torture my family with odd variations.