People always want to prepare unique and delicious dishes with meat. That’s why to make food flavored, injecting into the meat is what everyone thinks. Several sized injectors are available on the market that you can use for an easy injection to the meat.
If you don’t want to use an injector or don’t have one, how can you effectively do this job? In this article, we’ll cover how to inject meat without an injector. Moreover, we’ll discuss several essential points to know about injecting meat. Remember that a lump of well-injected meat can be cooked well, which will test outstanding.
Let’s start with the advantages of injecting meat for smoking.
Why Injecting Meat for Smoking?
There are a lot of advantages of injecting meat while cooking. This process increases the test of dishes in several ways. To make your beef, or chicken pieces juicy and moist, inject liquid flavor into them. This liquid will prevent the meat from being dry or overcooked.
Using several flavoring and juices increases the flavor throughout the meat. Marinating meat before cooking is a very obvious progression to spread the ingredient inside the meat. Marinating isn’t enough to make your meat fleshy. Injecting the meat comes to give your food a far more deliciousness from inside after cooking.
Additionally, you need to keep the meat aside for at least half to an hour after marinating. Injecting saves that time and lets you cook your expected dishes right after finishing the injecting process.
How to inject meat without an injector: Tips
Without an injector, there is a way to do this job efficiently with meat like beef, chicken, even fish. You can do this with some simple kitchen gadgets. All you need is a saucepan, a bowl, a chopping board, a knife, and a fork to poke holes.
- Place the meat on a chopping board to trim off the excess fat from it. Keep aside the fat in the freezer so that you can use them for cooking other dishes instead of using oil. After doing this perfectly, wash your meat under fresh water and dry them off with a paper towel.
- Take the saucepan and mix your injection solution in it. Cook it until the ingredients start to spread smells and the butter is melted well. After turning off the stove, let it cool before injecting it into the meat.
- It’s time to poke holes into the meat’s skin which lets the solution get inside. Take a fork and poke holes into the skin. By the way, it’s a very easy and quick process rather than using an injector. After fishing enough poking, put the meat into a bowl. Instead of a bowl, you can use a zipper bag for placing the meat. The last thing is filling up the bowl or bag with the injecting ingredient that you prepared before. Now seal the bag and wait five to ten minutes to let the ingredient into the meat.
Now your meat frits use meat grinder than ready to cook. Through this process, you can prepare fish slices to make them flavored. Cook your food under medium heat so that the solution can spread inside the meat. That’s enough to make your food outstanding.
What is a marinade injector, and how do I use it?
A marinade injector is a syringe-like tool that has a larger compartment to contain the solution. Moreover, to inject the ingredient, it has a large stainless steel made needle.
Pure in your inject solution to the syringe compartment. Insert the needle into the right place of the meat. Do not make whole to the other side of the meat. Push the plunger to place the flavor into the place and pull out the needle steadily. After one injection, place the needle into another position and repeat the process.
Can I both brine and inject meat?
Injecting both brine and flavor at a time is not a good idea to prepare delicious food. And, brining is not that effective as injecting more flavor into the meat. Anyway, if you want to insert it, you have to do it first. It’s better if you inject it the night before cooking.
If you brine the meat instead of injecting it, don’t use salt added to the mixture. Overall, injecting is faster and more efficient than brining. Inject the meat and keep it for a long durable to get a better result.
FAQ
Which Type of Meat You Should Inject?
Generally, you can inject juice and flavor into almost every kind of meat. But before injecting, you have to be concerned about the quality of the dishes after cooking because several types of meat may not need any extra flavor to add.
Pork shoulder and beef brisket is the best meat to inject flavored solution and juices. If you are preparing to inject into the chicken, poke their skin steadily so as not to ruin the meat. Most especially to make natural dry meats fleshy and delicious such as the pork tenderloin.
Where to Inject the Meat?
In a general sense, inject at every possible place to make the whole surface well-injected. Focus on the thick part of the meat, such as though, legs, wings, etc. Inject both vertically and horizontally into the meat.
To get a better result
- Lift the skin after injecting one side.
- Make it five minutes to a day before cooking.
- Depending on the type of the meat, delay getting into the ingredient properly.
Final Word
Injecting meat is a golden recipe to make your BBQ-like dishes testier. According to the thickness, pork holes and inject solution can vary from meat to meat. Now you know the steps and methods on how to injection meat without an injector. Using this method properly, you can do the injector’s job more efficiently. While you rub, brine, or marinate well, it lets the flavor only at the outer surface. But when it’s about putting flavor, juice, and salt into the meat, injection is the best way to do that.