Bayou Classic 2 oz. Stainless Steel Seasoning Injector
$21.56
Bayou Classic – Seasoning Injector – This easy-to-use, no-fuss tool is great for a first thanksgiving turkey as well as for master chefs. Features 2 oz. injector, stainless-steel parts, a liquid marinade needle and a minced marinade needle.
In stock
Description
Bayou Classic 2-oz Stainless Steel Seasoning Injector is the perfect way to completely and precisely flavor meat. Includes two stainless steel needles. One for liquid marinade and one needle for minced onion, garlic, etc. Prior to cooking; inject marinade into chicken, turkey, beef, or pork to enhance natural flavors. Easy to use and clean. Ideal for beginner and advanced backyard chefs.
- Stainless Seasoning Injector, 2-oz capacity
- One needle for Liquid Marinade
- One needle for Minced Garlic, Onion, etc.
- Easy to fill and clean
- Perfect for beginner and advanced cooks
Additional information
| Weight | 0.58 lbs |
|---|---|
| Dimensions | 4.00 × 8.00 × 2.00 in |
| Color/Finish | Silver |
| Features | No Additional Features |
| Kitchen Product Type | Utensils |
| Material | Stainless Steel |
| Model | 5011 |
| Number of Pieces | 3 |
| Specialty Tool Type | Seasoning & Marinade Injector |
Reviews (1)
1 review for Bayou Classic 2 oz. Stainless Steel Seasoning Injector
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Corrine Grady (verified owner) –
I am impressed with how heavy-duty the stainless-steel components are. The injector comes with two needles: a single-outlet wide needle for thicker injections, and a multi-hole narrower needle for brines and juices. I just used this to inject a mixture of apple juice with a tangy seasoning rub. For a 5 lb pork shoulder, I inserted the injector about every two inches, maybe 16 holes in all. When using the multi-hole injector, it is a little challenging to draw the liquid up into the tube once my cup of juice is below 3/4 cup- so I unscrewed the needle, drew the liquid in, and replaced the needle. I finished a pork shoulder/pork butt by smoking it at 210 degrees for 8 hours, then covered it with foil and continued another 10 hours. I used a low-cost electric smoker with smoking pellets made with a blend of hardwoods. After letting the meat rest at room temperature for an hour, it pulled apart very easily and was extremely moist throughout. My only caution is that you should wear an old shirt (or an apron) when injecting the meat: the fluid can sometimes come back at you with a big squirt!