How to use your Cajun Injector
Before filling the injector, measure out the exact amount of marinade needed (1.5-oz. per pound of meat injected). Unused marinade will remain free of contamination (unlike marinades tainted during the soaking process).
Important: Always follow recommended sanitation procedures when handling raw meat.
- Attach injector needle by turning clockwise until snug. Do not over tighten. Hint: Be sure rubber plunger is lightly coated with oil prior to using. Determine amount of marinade required (1.5-oz. per pound of meat) and measure out contents into a clean container to prevent contamination of unused marinade.
- Pull plunger to draw marinade into injector. Hint: Both slots in needle should be immersed in liquid to prevent air from entering injector chamber.
- For best results, a geometrically-centered injection point should include one deep and straight needle track as well as two additional tracks at approximately 45 degree angles branching out from the original injection point.
- Once inserted deep in meat, press plunger down while slowly pulling injector needle out of meat to ensure even distribution of marinade. Follow same procedure with each needle track at each injection point.
For thin cuts or fillet portions, insertion points should be through the sides of the meat after the meat has been wrapped in plastic wrap.
- Dust meat with seasoning and cook according to your favorite recipe. You may also baste exterior of meat with marinade as desired.