Best 4 Injection Marinade Recipes
Injection marinade is a technique used in cooking to infuse flavor and moisture into meat, poultry, and fish. It involves injecting a flavorful liquid directly into the meat, allowing it to absorb the marinade more evenly and thoroughly than traditional methods like soaking or basting. This method is commonly used for larger cuts of meat or whole birds, where it can penetrate deep into the flesh and tenderize tough cuts. Injection marinade offers several advantages, including enhanced taste, improved texture, and reduced cooking time. With a variety of marinade recipes available, injection marinade provides a versatile and effective way to elevate your culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
INJECTION MARINADE FOR PORK
This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. You can adjust the measurement amounts to your liking. Keep in mind that pork tends to be a saltier type of meat by itself. Inject into the pork of your choice using a flavor injector tool, and then place the pork in the fridge for 12 hours or overnight. Prepare and cook, smoke, or grill pork to your liking.
Provided by Julie Gilbert
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 34
Number Of Ingredients 6
Steps:
- Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.
Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 268.9 mg, Sugar 3.6 g
INJECTION MARINADE
Marinade that works perfectly using a flavor injector tool. I use this on chicken, brisket, pork shoulder, butt, and tenderloin.
Provided by bubba
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 98
Number Of Ingredients 15
Steps:
- Combine apple juice, orange juice, brown sugar, Worcestershire sauce, soy sauce, olive oil, lemon juice, agave nectar, apple cider vinegar, salt, sriracha sauce, garlic powder, five-spice powder, allspice, and cinnamon in a large bowl. Refrigerate; remove from refrigerator for 1 hour prior to using.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 579.4 mg, Sugar 6.1 g
PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB
This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.
Provided by my4teengirls
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 12h50m
Yield 16
Number Of Ingredients 13
Steps:
- Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
- Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
- Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
- Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
- Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.
Nutrition Facts : Calories 800.1 calories, Carbohydrate 1 g, Cholesterol 316 mg, Fat 50 g, Fiber 0.1 g, Protein 81.4 g, SaturatedFat 20 g, Sodium 440.8 mg, Sugar 0.3 g
TURKEY BRINE AND INJECTION MARINADE
I have been playing with this recipe for awhile, and I know it's is too late for the holidays this year, but there's always next year, and it's good for fried or smoked or barbecued turkey at any time of year. It's also good for chicken or a pork loin... just divide in half, or make a full batch and refrigerate half for next time. Prep time does not include 24+ hours brining time or cooking time.
Provided by Toby Jermain
Categories Whole Turkey
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
- Stir salt and sugar into boiling water until completely dissolved.
- Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
- Taste; brine will be very salty; that’s why it is called ‘brine’.
- Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
- Thoroughly blend everything in a food processor or blender.
- Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
- Thaw your turkey completely, if frozen.
- Better yet, get a fresh turkey that hasn’t been injected with all of the artificial quote ‘butter’ unquote stuff, so the only thing in the bird is what YOU put inside the bird!
- Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
- Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
- Use a 2 ounce (about) brining injector or a BIG (50+ cc) ‘hypodeemic nerdle’ to inject the bird with the strained brine.
- Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
- Pour any remaining injection-brine with the half to be used for brining.
- Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
- Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
- Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
- Close the ice chest, and set in a cool place to marinate.
- After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
- Add more ice only if everything melts; don’t bother otherwise.
- After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
- Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
- Throw away all of the brine, remaining ice, etc.
- ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your ‘wonnerful’ turkey dinner.
- Notes: This marinade/brine can also be used for chicken or pork-- just half the recipe, and follow the general instructions using smaller amounts-- or make a full recipe of the brine/marinade and save half in the fridge for next time.
- If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.
Tips:
- Choose the right marinade: Different marinades are best suited for different types of meat. For example, acidic marinades (such as those made with vinegar or citrus juice) are good for tenderizing tough cuts of meat, while oil-based marinades are good for adding flavor and moisture to leaner cuts of meat.
- Use fresh ingredients: The fresher the ingredients you use in your marinade, the better the flavor of your finished dish will be.
- Marinate for the right amount of time: The amount of time you marinate your meat will depend on the type of meat and the marinade you are using. As a general rule, you should marinate meat for at least 30 minutes, but no longer than 24 hours.
- Use a food-safe container: When marinating meat, be sure to use a food-safe container. This will help to prevent the marinade from contaminating the meat.
- Keep the meat refrigerated: Always marinate meat in the refrigerator. This will help to prevent the growth of bacteria.
- Discard the marinade: After you have marinated the meat, be sure to discard the marinade. This is because the marinade may contain harmful bacteria.
Conclusion:
Injection marinating is a great way to add flavor and moisture to your meat. By following these tips, you can ensure that your injected marinated meat turns out delicious and juicy every time. So next time you're firing up the grill, give injection marinating a try!
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