How to use the meat injector and choose the correct needles?
Three simple steps to use the JY COOKMENT Meat Injector
Step 1 - Prepare the Injector advance
Before your first use, please wash all components gently by using a dime-sized amount of dish washing liquid and warm
Unscrew the barrel cap and oil the silicone o-ring before use, otherwise the plunger will be little hard to push. You can use any food-grade oil for this, e.g. olive oil,
rapeseed, canola, non-stick cooking spray etc.
You can either smear a small amount of oil on the o-ring with your finger, or touch the o-ring in some oil and rotate it around until all the o-ring is coated with oil.
Step 2 - Load Marinades into Injector
Always install the open-ended needle onto the injector and draw the marinade up into the injector. When the plunger is nearly fully drawn out,
withdraw the needle from the marinade and pull the plunger the rest of the way up.
Now unscrew the needle, if necessary, to fit the correct needle for the injecting job:
Use the 12-hole needle for pure liquids into large meat (turkey, chicken, brisket etc)
Use the open-ended needle for pureed marinades into large meat
Use the small steak needle for pure liquids into steaks and kebabs
Step 3 - Inject the Marinade
Push the needle into the meat, making sure it doesnt come out the other side. Then gently depress the plunger as you slowly draw the needle out of the meat.
Dont over do it, and ensure you stop injecting just before you reach the surface or the marinade or it will come spurting out.
Using the same hole, take out the needle at a different angle and repeat until the whole meat are soak with marinade.