Using flavor injectors in meat. how?
I want to use meat flavor injctors in meat but i am unsure how exactly lol. I want to roast a whole turkey..how do You inject the marinades into it?I bought a meat injector and don't even know how to use one :)
How can I get a good, hot meat injection?
I'd stick with the turkey baster and figure out how to use it properly. Those other meat injectors have nothing but complications associated with them. Besides, you and your partner could take turns with the turkey baster and it might make for a good cooking video.
Where Do I get a Turkey Injector?
Its the day before thanksgiving and I need to know where I can get a turkey injector and if they make pre-made marinades to inject the turkey with? Any help would be great thanks!!!!!
I just bought a flavor injector?
Use wine, broth, vinegar or fruit juice mixed with olive or vegetable oil for the base. Season with ground dried herbs, finely ground fresh pepper and salt. Do not use fresh or leafy dry herbs, they will plug up your injector. You can also buy "Injectable" marinades many places where they sell BBQ equipment and supplies. You can also use the injector for beef, lamb or pork roasts (especially pot roasts), turkey breasts or whole turkeys, and chuck steak, to name a few. Bert
How long ahead do you inject a turkey?
I am a former chef and have used them and even with a brine marinade to, it is better to give it 12-24 hours of time to soak in, 30 minutes will only flavour the top layer, I have mixed my marinades with oil or even melted butter to add more flavour, that is your call, just do not try to over do it, inject in the breast, thighs and even inside the cavity, I put some aromatic veg in the cavity when roasting, so do it the night before and have it ready for the oven, I start mine at 400 d F for 30 minute to brown it, then lower the heat to 350 d F for the remaining time, you can baste it, and cover it if the lis will fit, a layer of aluminum foil is fine if your cannot.
Can you use a flavor injector for frosting?
No. The flavor injector is for liquids, and those liquids have to be fairly thin. You can cut a cone shape in the middle of the cupcake and remove. Fill with frosting, cut the tip off the cone and put the top back on.
How do you make good beef jerky in an electric smoker?
The electric smoker is a new addition to cooking than the old cooking system. It helps people to smoke meat except thinking much about tending of cooking equipment. Smoking is an ordinary matter, and people enjoy the flavor, texture, and tenderness which add the meat.If you have experience of barbecue, then you may know good meat may taste after it completed smoke for all the days.The problem you face with the smoking meat is that living in the present day is not compatible with the cooking procedure. Wood smokers and the charcoal does not need practical for the most home chefs.Luckily, the electric smokers come forward to solve the problem and the ensure people much authentic flavor without tending to the equipment all the day.Plug in the electric smoker with the outlet, adjust the temperature and quietly smoke the meat to perfection.The electric smoker is a great option for the people who forget about the food until they get is done. The flame of the smoker will not go out of the middle at the time of the cooking system.Use mesquite, hickory, pecan or alder wood chips to best complement the meatINGREDIENTS1-lb meat½-cup soy sauce2-tablespoons Worcestershire sauce2-tablespoons honey1-tablespoon red pepper flakes2-teaspoon onion powder2-teaspoons of garlic powder1-teaspoon black pepperINSTRUCTIONSAlong the grain of the meat, cut it into 1/4” thick strips. Remove any fat as you slice.Thoroughly mix all your ingredients and marinate the meat overnight in the fridge.Preheat your smoker at 165 degrees Fahrenheit. Fill the water pan with water, and add your favorite wood chips.When your smoker has reached 165 degrees Fahrenheit, add your meat. Either skewer the meat and hang the pieces from a rack, or lay them flat on the racks.Smoke at 165 degrees Fahrenheit for about 4 -6 hours, or until the meat is firm. If you’re not sure if the jerky is done, take a piece and lightly shake it between your fingers. If it’s floppy or limp, put it back in the smoker and keep checking.NOTESStore the jerky in a Ziplock in a cool place. If you’ve made too much, homemade smoked jerky will usually last about 3 months in the freezer.When placing the meat in your smoker, a little touching is fine, but don’t overlap the meat. Use multiple racks instead of forcing all the pieces of meat onto one rack.Use mesquite, hickory, pecan or alder wood chips to best complement the meat.
How to make good beef jerky in an electric smoker.?
One of the first things people want to do with a new smoker is make jerky. Jerky can be easy to make in a smoker, oven, food dehydrator or in the sun. Making jerky in a smoker adds a great smoky flavor that you won't get any other way. However it is easy to over smoke jerky because it is cut so thin before being smoked. Do not use extra smoking chips in your smoker when making jerky. Jerky, or Jerked Meat is long thin strips of meat that have been dried. Typically this meat is beef and the traditional method of drying is in the sun. Jerky has been popular for hundreds of years with people who need to carry their own food like trappers in the olden days and hikers today. Jerky is tough and salty, but light weight and lasts for a very long time without refrigeration or very much care. To make jerky first start with a very lean cut of meat. You can use most anything but I recommend starting out with something like a sirloin tip roast because it's generally lean and easy to work with. Trim all the fat from the meat. Fat will become rancid fast and will increase the drying times. Cut the meat across the grain into 1/4 inch slices. Now if you look at some of the recipes I have listed, you will see some different spice mixtures and marinades. Pick something that appeals to you sense of taste. However if you want to keep it simple sprinkle the meat with salt and pepper and start smoking. When smoking jerky you need a low temperature and little smoke. Ideally you need a temperature just under 150 degrees F. If you are using an electric smoker you can introduce a small amount of smoke, but if you are smoking over a charcoal or hardwood fire you will get plenty of smoke from this. You need to smoker or dry your jerky until it is completely dry. Depending on how you do it and your climate this can take 12 to 72 hours. Trying to run a smoker for more than about 12 hours can be a challenge for many people. When it comes to jerky you are going to get the smoke flavor into the meat in about 3 hours. After this you can take the jerky out of the smoker and finish it off in a food dehydrator or the oven.
Methanol Injection Kit - Mazdaspeed 6 not working. Injector circuit malfunction cylinder 1 - 4?
Most of the description sounds like electrical trouble but the indications don't come together to point to one specific area. One possibility is that the engine ground is bad, which causes all sorts of weird symptoms. That is easy to check with a voltmeter: with the engine running and the lights or heater blower on, check the DC voltage between the engine and the chassis. If it is more than 0.1 volts DC the engine ground needs to be fixed up. While you have the voltmeter out, measure the AC voltage across the battery. It should be under 0.1 volts AC; if not the alternator almost certainly has a bad diode. My next thought is for rodent damage to wiring, but that is not very consistent with the engine running okay after cycling power. After that, I get a clammy feeling about it. Methanol is corrosive to aluminum, eating it away in a strange three phase process. If aluminum debris is involved cleaning and replacement of corroded parts may be the only fix. But the symptoms, like hitting a bump triggering this and the injectors sometimes shutting down in groups, still makes me suspect wiring.