Welltoday I decided to share some injection recipe for different types of meat thatI have found on different website. Well the reason's you want to use injectionsis to add more flavor to your meat which allows the ingredients of theinjection solution to go deep inside the meat.
Irecommend to Insert the needle about every 1.5" to 2" apart on themeat and to leave the meat rest at least 1 hour in refrigerator before cookingon the grill. The longer you let it marinate in the fridge the better theflavor will be. The max length of time I would let it sit is 24 hours. Here'sthe list of recipes and the sources where I found them.
Pork Injection Marinade
TheBBQ Guru posted this recipe for a great pork injection solution. The secrethere is to add your pork rub to the mixture to get the flavor inside and out.
PrepTime: 10 minutes
Yield:Makes about 1 3/4 cups
Ingredients:
1cup apple juice or cider
1/4cup cider vinegar
1/4cup water
2tablespoons Worcestershire sauce
11/2 teaspoons pork rub (use the same rub as on your meat)
2tablespoons corn syrup
Preparation:
Powderthe pork rub using a mortar and pestle. Inject into pork butts. This will makeenough to inject 1, 8-pound pork butt.
Source: http://bbq.about.com
Beer n' Butter Poultry Injection
Thismarinade injects a rich and buttery flavor directly into the meat of poultry.Particularly good on turkey, the secret to using this injection marinade is to keepit just warm enough for the butter to stay liquid.
Prep Time:10minutes
Cook Time:10minutes
Total Time:20minutes
Yield:Makes about 1 1/2 cups
Ingredients:
·1/2 pound butter
·1/2 can beer
·2 tablespoons salt
·2 tablespoons Worcestershire sauce
·2 tablespoons Tabasco
·1 tablespoon soy sauce
·2 teaspoons garlic powder
·2 teaspoons onion powder
Preparation:
Combineall ingredients in a sauce pan over a low heat. Stir and heat until salt isdissolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Source:http://bbq.about.com
Boston Butt Injection Marinade
Thismarinade works well for injecting pork roasts that will be smoked and pulled.Make sure you grind the herbs and spices well so it won't clog the injectionneedle.
Prep Time:15minutes
Total Time:15minutes
Yield:Makes about 2 cups
Ingredients:
·2 teaspoons salt
·2 teaspoons pepper
·1 teaspoon parsley flakes
·1 tablespoon dried oregano
·1/3 teaspoon rosemary
·1 large clove garlic, minced
·1 medium onion, finely chopped
·1/2 cup vinegar
·1 cup olive oil
·1 fistful fresh basil
Preparation:
Combineall ingredients in blender and blend marinade until fine enough to pass throughan meat injection needle. Inject and set in refrigerator for 24 hours thensmoke.
Source:http://bbq.about.com
BrisketInjection
Ialways recommend injecting Beef Brisket just because it will give your meatmore flavor and it will help to keep it moist during - and after - the cookingprocess.
Ingredients:
·Beef Base (1 heaping tea)
·Worcestershire Sauce (1 TBS)
·Soy Sauce (1 TBS)
·Accent (1 tea)
·Water (2 cups)
Directions:
Warmthe water in a small sauce pan, add the beef base and whisk, then add the rest.
Itdoesn't have to be boiling but you want to get it hot enough to dissolve thebeef base.
Youcan find the beef base at most grocery stores in the soup isle next to thechicken bouillon.
Source: http://www.howtobbqright.com/brisketinjection.html
PORK BUT INJECTION RECIPE
Ingredients:
·3/4 cup apple juice
·1/2 cup water
·1/2 cup sugar
·1/4 cup kosher salt
oNote: I got this recipe from "Peace, Love, and BBQ" (Linkin sidebar) and it says to finely grind the salt. I don't because it's going todissolve anyway and once it's dissolved, well, it's as small as it's gonna get.
·2 Tbsp Worcestershire sauce
Source: http://hogwildbbq.blogspot.ca/2007/07/injecting-pork-butt.html
BigCow Beef Injection
Ingredients:
· Makes 2 and one-fourthcups
· 2cups beef broth
· one-fourthcup Worcestershire sauce
· 1teaspoon onion powder
· 1teaspoon garlic powder
· one-halfteaspoon cayenne pepper
Directions:
Combine all ingredientsin a bowl, mix well and refrigerate before injecting.
Source: Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St.Martin's Griffin, and http://www.azcentral.com
BBQ'sPork Injection
Ingredients:
·1C pineapple juice
·1C apple juice
· 1/2 C brown sugar
· 1/4 C salt
· 2 T Worcestershire
·2T soy sauce
·2T hot sauce
· 1 T dry mustard
Preparation:
Combineall ingredients in a saucepan. Heat until they are well blended. Refrigeratebefore using.
Source:Dr. BBQ & www.thepickledpig.com
Injection recipe from amazing ribs website
Makes.About 1 quart (next 3 recipes)
Serves.This makes enough to inject about 30 pounds of meat
Pork brine injection
·1 tablespoon table salt
·1 tablespoon sugar
·1 tablespoon Worcestershire
·2 tablespoons ricevinegar
·1 cup apple juice orlow sodium pork, chicken, or beef stock
·3 cups water
Beef brine injection
· 1 tablespoon table salt
· 1 tablespoon sugar
· 2 tablespoons canolaoil
· 2 teaspoonsWorcestershire
· 4 cups water or lowsodium beef stock, or a mix of both
Poultry brine injection
· 1 tablespoon salt
· 1 tablespoon sugar
· 4 cups water or lowsodium chicken stock, or a mix of both
Do this
1) Mix all the ingredients in a bottle and shake vigorously before injecting.Pour into a narrow container so you can suck fluid in through the needle. In awide bowl it is hard to get the holes below the water line and you then need tounscrew the top, pour it into the syrings, spill it everywhere, screw on thetop, inject, and repeat. I bought a V-shaped flower vase for the job.
2)Insert the needle parallel to the grain and go all the way to the center. Pressthe plunger slowly and ease the needle out. Insert the needle about every1.5" apart and leave behind about 1 ounce per pound. A little liquid willfollow the needle out of the hole, but if it comes spurting out, use lesspressure. We want to avoid pockets of liquid.
3)You can cook right away, but if you let the meat rest for an hour or more, evenovernight, the injection will disperse more evenly through the meat. Then drythe surface with a paper towel and apply your rub and cook.
Source:www.amazingribs.com
Hot & Spicy Poultry Injection
Prep Time:10minutes
Total Time:10minutes
Yield:Makes about 1 1/2 cups
Ingredients:
·1 cup chicken broth
·4 tablespoons Louisiana hot sauce
·3 tablespoon Worcestershire sauce
·1 tablespoon garlic powder
·1 tablespoon salt
·1 tablespoon cayenne pepper
Preparation:
Combineall ingredients and stir until the salt dissolves.
Source: http://bbq.about.com
Butter Based Injection Sauce
Prep Time:10minutes
Cook Time:10minutes
Total Time:20minutes
Yield:Makes about 3/4 cup
Ingredients:
·1/2 cup chicken broth
·2 tablespoons butter
·1 tablespoon lemon juice
·1/2 teaspoon garlic powder
·1/2 teaspoon finely ground pepper
·salt to taste
Preparation:
Meltbutter in a small saucepan. Add remaining ingredients, except the salt. Mixwell. Add salt until mixture has a slightly salty flavor. Allow to cool enoughto work with and load into meat injector.
Source: http://bbq.about.com
Savory Turkey Injection
Prep Time:10minutes
Cook Time:10minutes
Total Time:20minutes
Yield:Makes about 3/4 cup
Ingredients:
·1/4 cup light oil
·1/4 cup water
·3 tablespoons Worcestershire sauce
·1 tablespoon salt
·2 teaspoons garlic powder
·2 teaspoons onion powder
·1 teaspoon ground bay leaf
·1 teaspoon ground thyme
·1 teaspoon ground sage
·1 teaspoon finely ground black pepper
Preparation:
Combineall ingredients in a saucepan and simmer for a few minutes while stirring. Youwant to make sure the mixture is well mixed and that any herb is small enoughto fit through your needle.
Source: http://bbq.about.com
Happy Grilling!
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