Complete guide to injecting meat for smoking

Jason Webster
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Why Injecting Meat for Smoking?

Injecting the right amount of liquids such as malt and marinades into meat is important, but when you’re smoking meat nothing beats injecting. Not only does it make it tastier, but it also makes meat more juicy. Injecting meat with the right amount of liquids and flavors not only enhances the overall craft and flavor of your meat but also controls the amount of liquid and flavors that penetrate the meat.

The best types of meat to inject

I’ve tried injecting chicken, turkey, beef, and pork with great success.

I’ve heard of people doing salmon, but I have not tried it. I have not tried injecting fish or seafood, so I can’t speak to how well that works.

The type of meat you inject also depends on what you plan to do with it. For example, since I make a lot of jerky, I primarily inject brisket and chicken wings.

If you don’t inject the main course, at a minimum inject the stuffing for whatever you plan to make. I have injected gelatine into turkey, which I then wrap in bacon and roast.

For that same turkey, I’ll usually inject some gelatin into the turkey breast, so when I carve it, I’ll have some nice, moist and tender slices.

Lastly, inject the brine solution or a rub under the skin of whatever you are cooking. Don’t have much luck doing this with turkey or chicken, but it works really well for pork.

What should you inject into your meat

If you are planning to add flavor and tenderness to your meat, then you should think about injecting meat with your favorite marinade or brining solution.

Marinades are specialized liquids that are generally made from the liquids that meat naturally releases during the cooking process. You can make your own liquid marinade or buy one from a food store locally.

For example, you can choose a wine marinade as it contains ingredients that will help tenderize the meat, add flavor, and give the meat a delicious taste.

Meat brine is another popular solution for injecting meat. Meat brining is the process where you submerge the meat into a liquid solution in order to infuse it with flavor and moisture.

When injecting your meat for smoking, don’t forget to consider the size of the meat. Meat injectors normally come in different sizes to suit the size of the meat you are injecting.

So, if you are going to be cooking a full rack of pork ribs, then you need to choose a meat injector that is suitable for this because most meat injectors come in standard sizes.

How to Inject your Meat – Step by Step Tutorial

There are various ways of injecting meat, and I will show you how to use a classic method that uses force to inject the marinade into the meat.

Marinating your meat is one of the best ways to enhance the flavor of your meat.

But there are also a variety of reasons why you might want to inject marinade into your meat. The main reason is to save time.

Injecting Marinade into Meat

You will need:


Marinade- You can use store-bought marinade or you can make it yourself.

Note: Meat tenderizer/Tenderizing Injection, will make the meat more tender to chew and evenly distribute the taste to the inside of the meat.


Select a piece of meat that is two times larger than the portion you will be using.

The reason for this is because you will need to leave room for the marinade to be injected.

The whole process of injecting your meat will be much easier if the meat is frozen for a few hours.

This will allow the meat to be sturdy enough to hold the needle and absorb the marinade.

It will also make your work faster and more efficient.

The best meat injectors

Meat injectors are large syringes equipped with a much finer needle. There are various models out there, and it really depends on your personal preference.

If you are not going to be the only one injecting the meat, the Jaccard model is highly recommended, as the needles break off when fully injected. This way, whoever is injecting the next batch will be protected from being jabbed with a needle, and your kitchen remains safe.

Grill Beast 304 Stainless Steel Meat Injector Kit

This injector isn’t a cheap product, and doesn’t come with a lot of bells and whistles. And that’s ok with me.

This is a specialized tool for easy injecting and marinating of meat, and it’s very good at what it does.

I recommend it, and if you decide to get one on Amazon, please use the link below. I receive a small commission at no extra cost to you, which helps me keep this site going.

The SpitJack Magnum Meat Injector Gun

The Magnum Food Injection System can be used to inject all types of low-fat meat and poultry into your meat or game for preparing dishes and creating recipes.

Once injected with marinade, spices, and seasoning, you can then marinate and refrigerate your meat, and then smoke and cook it. Using injectors and marinade injectors is a great way to make sure all the spices and even homemade marinades are permeating into the meat.

This process of injectors is a great way to add more flavor to your meat without adding too much fat. You can also inject your own, homemade marinades to your meat to add more flavor without having to marinate it for some time, which might cause the meat to dry out.

Alternatively, you can also use injectors and marinade injectors to add more flavor into your meat by increasing the surface area of the meat by injecting it before you place it into the smoker.

The SpitJack Magnum Meat Injector Gun is made from superior materials which make the needle easy to pull out, and lack of rust. This injector can be used with most barbecue sauces and marinades for meat or game such as turkey, chicken, pork, beef, hams and sausages. Use it in the kitchen, and on the grill.

Can You Safely Eat Raw Beef?

Can you eat cooked beef or pork without heating it? What about raw meat or raw beef?

In (very) simple terms, the problem with raw beef is Trichinae. Trichinae is a kind of worm that lives in muscle tissue, and much like many other worms, they can be very dangerous if consumed.

If consumed, Trichinae worms can cause trichinosis, a nasty parasitic infection.

Trichinae commonly found in undercooked pork, but a stray dog might have a tendency to also be a carrier of this parasite. Even if we extrapolate this to wild game, the parasite is far more commonly found in dogs then in deer for example.

That said, meat containing Trichinae can be successfully cooked and consumed so long as it cooks long enough to kill the parasite.

That said, it is possible for Trichinae to be present in certain breeds of cows. However, most of these breeds have been rendered extinct or no longer exist in the wild.

One such breed is the Karakul, a type of sheep that originated in the Middle East. Though there have been no known cases of Trichinosis from Karakul sheep, it is still recommended by the CDC to cook Karakul lamb chops and steaks to an internal temperature of 145°F.