Tuesday, 24 April 2012

Can we say Meat injection recipes!

Well today I decided to share some injection recipe for different types of meat that I have found on different website. Well the reason's you want to use injections is to add more flavor to your meat which allows the ingredients of the injection solution to go deep inside the meat.

I recommend to Insert the needle about every 1.5" to 2" apart on the meat and to leave the meat rest at least 1 hour in refrigerator before cooking on the grill. The longer you let it marinate in the fridge the better the flavor will be. The max length of time I would let it sit is 24 hours. Here's the list of recipes and the sources where I found them.

Pork Injection Marinade

The BBQ Guru posted this recipe for a great pork injection solution. The secret here is to add your pork rub to the mixture to get the flavor inside and out.
Prep Time: 10 minutes

Yield: Makes about 1 3/4 cups


1 cup apple juice or cider
1/4 cup cider vinegar
1/4 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons pork rub (use the same rub as on your meat)
2 tablespoons corn syrup


Powder the pork rub using a mortar and pestle. Inject into pork butts. This will make enough to inject 1, 8-pound pork butt.
Source: http://bbq.about.com

Beer n' Butter Poultry Injection

This marinade 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 keep it just warm enough for the butter to stay liquid.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 1 1/2 cups

·        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


Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Source: http://bbq.about.com

Boston Butt Injection Marinade

This marinade 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 injection needle.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Makes about 2 cups


·        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

Combine all ingredients in blender and blend marinade until fine enough to pass through an meat injection needle. Inject and set in refrigerator for 24 hours then smoke.
Source: http://bbq.about.com

Brisket Injection

I always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during - and after - the cooking process.


·        Beef Base (1 heaping tea)
·        Worcestershire Sauce (1 TBS)
·        Soy Sauce (1 TBS)
·        Accent (1 tea)
·        Water (2 cups)


Warm the water in a small sauce pan, add the beef base and whisk, then add the rest.
It doesn't have to be boiling but you want to get it hot enough to dissolve the beef base.
You can find the beef base at most grocery stores in the soup isle next to the chicken bouillon.
Source: http://www.howtobbqright.com/brisketinjection.html


·        3/4 cup apple juice
·        1/2 cup water
·        1/2 cup sugar
·        1/4 cup kosher salt
o   Note: I got this recipe from "Peace, Love, and BBQ" (Link in sidebar) and it says to finely grind the salt. I don't because it's going to dissolve 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

Big Cow Beef Injection


·       Makes 2 and one-fourth cups
·       2 cups beef broth
·       one-fourth cup Worcestershire sauce
·       1 teaspoon onion powder
·       1 teaspoon garlic powder
·       one-half teaspoon cayenne pepper


Combine all ingredients in 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's Pork Injection

·       1 C pineapple juice
·       1 C apple juice
·       1/2 C brown sugar
·       1/4 C salt
·       2 T Worcestershire
·       2 T soy sauce
·       2 T hot sauce
·       1 T dry mustard


Combine all ingredients in a saucepan. Heat until they are well blended. Refrigerate before 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 rice vinegar
·      1 cup apple juice or low sodium pork, chicken, or beef stock
·      3 cups water

Beef brine injection

·       1 tablespoon table salt
·       1 tablespoon sugar
·       2 tablespoons canola oil
·       2 teaspoons Worcestershire
·       4 cups water or low sodium beef stock, or a mix of both

Poultry brine injection

·       1 tablespoon salt
·       1 tablespoon sugar
·       4 cups water or low sodium 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 a wide bowl it is hard to get the holes below the water line and you then need to unscrew the top, pour it into the syrings, spill it everywhere, screw on the top, 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. Press the plunger slowly and ease the needle out. Insert the needle about every 1.5" apart and leave behind about 1 ounce per pound. A little liquid will follow the needle out of the hole, but if it comes spurting out, use less pressure. 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, even overnight, the injection will disperse more evenly through the meat. Then dry the surface with a paper towel and apply your rub and cook.
Source: www.amazingribs.com

Hot & Spicy Poultry Injection

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/2 cups


·        1 cup chicken broth
·        4 tablespoons Louisiana hot sauce
·        3 tablespoon Worcestershire sauce
·        1 tablespoon garlic powder
·        1 tablespoon salt
·        1 tablespoon cayenne pepper


Combine all ingredients and stir until the salt dissolves.
Source: http://bbq.about.com
Butter Based Injection Sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 3/4 cup


·        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


Melt butter in a small saucepan. Add remaining ingredients, except the salt. Mix well. Add salt until mixture has a slightly salty flavor. Allow to cool enough to work with and load into meat injector.
Source: http://bbq.about.com

Savory Turkey Injection

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 3/4 cup


·        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


Combine all ingredients in a saucepan and simmer for a few minutes while stirring. You want to make sure the mixture is well mixed and that any herb is small enough to fit through your needle.
Source: http://bbq.about.com

Happy Grilling!

Stay tune for more recipes, tips and reviews!


  1. Plastic Injectors are not reliable for cooking. I own small BBQ cafe at Newcastle, city Prescient. Turkey is the hot most favorite and sell able dish at my cafe. I got lot of instrument for this like meat injector which plays a vital role in adding flavors and marinades to meat.

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