STAINLESS STEEL MARINADE INJECTOR

Napoleon’s Stainless Steel Marinade Injector features a stainless barrel with a see-through window with measurements. There are two needles to allow for use with thin liquids or the larger gauge needle for thicker marinades that may contain small chunks of garlic or herbs.

What is a Marinade Injector?

A marinade injector looks like a giant needle because it literally is. It’s a syringe-like tool that is used to impregnate meat with added moisture and flavor. You’re not inoculating your food, though; you’re bringing the flavor instead. Use a Napoleon Marinade Injector to infuse your favorite sauces and marinades, producing flavor from the inside–out.

How to Use a Marinade Injector

It may seem fairly straightforward. Fill the chamber, stick the meat, press the plunger, and done. There is an art to using a marinade injector successfully. Follow the easy steps below and see.

1. Know the Thickness of Your Sauce
   You need to decide what you are injecting into the meat. You can go simple, like juice, wine, or melted butter, or you can go complex, like salad dressing, hot sauce, or something you made yourself.

2. Pull in Flavor
   Once you decide what you are going to inject, fill the barrel of the marinade injector by pulling the plunger back.

   PRO TIP: Use a tall and narrow container for the liquid you are injecting. This will make it easier to fill your injector.

3. Insert the Needle in the Right Spot
   Now it’s time to inject your meat. For long, thin pieces of meat like chicken breasts, pork chops, and such, insert the needle horizontally. For larger things like roasts, inject everywhere. If your food has bones, try to avoid hitting them or injecting liquid along the bone.
4. Go Through the Motions
   When pushing the plunger, slowly pull the needle out of the meat, but not fully. Reposition the needle at a slightly different angle and repeat. The idea is to get the liquid you are injecting into the meat without creating pockets.