Injecting Chicken

I know how you feel on brines, but I do inject brines into chicken.

The key is think about what you're trying to do. If you use a rub in the injection, it will only flavor that area. That's why I don't like a lot of injections, they are too viscous to really seep well.

If you inject, you need to give it time to "seep" into the rest of the bird.

Pineapple juice is a very sensitive area. Because it has an enzyme in it, it actually will break down the meat if you leave it in to long (same with papaya, mangoes, etc).

My favorite injections really are my brines.

If you want to use the rub, if you put it in an injection, let it soak for a few hours, then strain before injecting, the rub won't clog your injector.

Let' see what some suggest for actual injections.

Yes, as Smokin said, I put my rub in the injection and let it set for a while and then strain the injection. I know some say to just grind down the rub into a fine powder buy I found this to be much easier. It is just very irritating to stop up your needle while injecting.

Smokin' -- What would be a good substitute for "sweet" as opposed to pineapple juice?

Thanks!

You could use water. Some use oil. I think Apple Juice is the best alternative (it's mostly water)

You CAN use Pineapple (I personally love it in all forms) just don't leave it overnight, use it for maybe 2 to 4 hours before.

Before you put your spices in the injection liquids, put the dry spices in a coffee grinder. Once finely chopped, then put the spices into the solution. It works well and will reduce the spice trails in the chicken meat. Use a different grinder than the one you use for coffee. I've also effectively used a mortar and pestle to finely grind the spices.

That said, I've injected and brined. The brine is absolutely incredible and for me, is simpler than injecting(I've squirted the counters, floors, and my shirts through the meat when injecting). Brine--simply dunk the birds. Just make sure the solution and the birds are below 40* when you first give the birds their bath.

quote:

Originally posted by Pags:
... is simpler than injecting(I've squirted the counters, floors, and my shirts through the meat when injecting)...

Been there, done that (you ought to see the inside of my comp trailer)...

...that way until I learned to wrap them in plastic wrap and inject through the wrap. No mess at all.

Uh, duh??

As you learn to use injections,and are just using them at home,accept the fact you will get some pockets of injections,color,tracks,etc.

Still tastes good.

Reference the CS chicken rub,it is Cajun and has no sugar-to balance.

It works well for comp cooks that may hot cook,or folks that fry chicken.



Like Smokin' says,lots of folks will inject brines,and they take about as long as brining outright.

Also,apple juice is kinda the standard liquid,and you can even cut it with a little water.

A bunch of those MIM guys use a peach nectar.

They blow a wing flat up to look like a tennis ball.

Liquid hot sauces,and some worchestershire,with powdered garlic and onion are common.

Sugar and salt will also dissolve in the A.J.

Ya didn't here it from me,but MSG is used about like salt.


Right,or wrong.

If you are going with high water content,don't try to sneak a little into the yardbird.

Blow it up like a balloon.

That is where Smokin' says use the plastic wrap.

Ya mean the cook trailer isn't supposed to resemble a paint explosion on the inside?

Don't ask how I know.

As stated,straining particles will get to be a part of your routine.

Wheelz,

Reference tenderloin injection.

The co -cook goes home to tend the elderly/infirm every summer.

She has to look for minimum labor/time.

Keep in mind, we got a bunch a "coonasses" in the family,so injecting always comes right before the supper prayer.

The overpriced bottles of Cajun injection,with the syringe on the side, are the best she has ever found for tenderloins.

You can cut it with AJ.

The syringe is almost worth the price.

She buys lots of tenderloins at Sam's and grills them for large family gatherings.

You can shoot them up right thru the cryovac.

She gets a case of yardbird breasts and shoots them up,and swears by this.

The downside is,the preacher comes to dinner every Sunday.

Good stuff guys. Tom--is the Worcestershire, onion powder, and garlic powder an injection of its own? It sounds interesting.

The above mentioned go with a weak AJ.

The three peppers ,red,black,white, influence the three sets of tastes.

Garlic and onion are next.