Kitchen

[Dazlin]

I' ve heard NOT to inject through the skin, as this just causes the juices to run out through the injection site..??   I saw a site that showed how to inject Under the skin, by carefully lifting an edge and then insert the needle and move it around while under the skin.    I'd love to know from those of you that have used injectors what worked best?

  Also, is there an easy way to fill the injector with marinade?     Thanks for your tips!!!

[brandiwine]

I have never had trouble injecting through the skin and into the meat.  My turkeys and chickens come out great.  I go deep and slowing draw the needle out as I'm injecting.  That way all that great flavor is everywhere.  Good luck!

[Mz iMac]

Old school...

Medium size - deep stab all over w/a 4 prong fork (get all your days frustration out).  After you season & put on the marinade rub the meat all over top & bottom. 

Put in aluminum foil or cover w/aluminum foil, put in fridge overnight.  Optional:  Sit in fride for 4 or more hours.

Large size - deep stab all over w/2 prong fork.  Same instructions as above.

Above works w/all poultry including cornish hens & pheasants.

Bon Appétit!

[software]

To fill the injector, put the tip down into your marinade & draw it up, it's like a syringe, isn't it?

Pulling up on the plunger while you have the tip down in the marinade should work.

I inject slowly right down into the meat, pulling up slowly as I inject.    After a time or 2 you will get the hang of it because it's soooo gooood!

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@Dazlin wrote:

I' ve heard NOT to inject through the skin, as this just causes the juices to run out through the injection site..??   I saw a site that showed how to inject Under the skin, by carefully lifting an edge and then insert the needle and move it around while under the skin.    I'd love to know from those of you that have used injectors what worked best?

  Also, is there an easy way to fill the injector with marinade?     Thanks for your tips!!!

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