Injection Marinade Recipes

APPLE INJECTED SMOKED PORK

Steps:

• In a large bowl, whisk together all the ingredients for the marinade.
• Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.
• Preheat a grill to 275 degrees F, using indirect heat and applewood soaked chips.
• Drain off excess liquid from the meat and pat dry with a towel. Season the pork with Neely's Dry Rub seasoning, to taste, making sure you cover the sides. Arrange on the grill with the fat side facing up. Grill until the meat is tender, about 6 hours. Transfer to a serving platter and serve.

PRIZE WINNING MARINADE FOR BEEF

Steps:

• Using a food processor, crush peppercorns until fine.
• Add garlic to processor and crush.
• Add soy sauce, Worcestershire sauce and lemon juice and blend.
• Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
• Seal bag.
• Refrigerate for 48 hours (turn bag every time you open the fridge door).
• Reserve the marinade for later use.
• Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
• The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
• Note: Total barbecue time depends on the size of beef roast.
• Relax while your dinner cooks.
• Put marinade on the stove and bring to a boil.
• Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
• Sit back and enjoy the compliments.

PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB

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.

THE BEST TERIYAKI MARINADE

Steps:

• Combine all ingredients together in a large sauce pan. Bring to a boil, and let boil for 3-4 minutes. Remove and cool. Marinate meat of choice in it for a few hours, then cook as you choose.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

INJECTION MARINADE FOR PORK

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.

TURKEY BRINE AND INJECTION MARINADE

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.

INJECTION MARINADE

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.