Hey guys
very enjoyable learning curve! Link below(I think!) can vouch for it being a good sturdy piece of kit.You can go small and inject a single fillet/breast/leg or large with a thickish marinade/sauce with the big needle into a joint or bird etc although herbs and garlic can definitely do with a whizz in food processor/mortar&pestle so as not to block the flow.My sons favourite is peri peri sauce straight into chicken while I’ve has success with a leg of lamb flooded with butter,olive oil,garlic,rosemary and stock that I bough to the boil ,let simmer and then cool before injection of the leg that had been marinating in the same overnight in traditional way.
Generally speaking from my own research the bonus comes from the sodium in salt or stock you inject helping to break down the proteins in the muscles so a tougher/leaner cut can be tender and juicy as you like and then of course it’s only your imagination as to what flavour combinations you like.That and because you are going straight in,just an hr or two before cooking is enough to benefit from this.So far so good and regular guests now asking for it an advance 😀😀
Thinking lamb shanks next and getting a spicy Moroccan thing going on the weekend,will try and load pix
Cheers
https://rover.ebay.co.uk/rover/0/0/99?loc=https%3A%2F%2Fwww.ebay.co.uk%2Fp%2F9030738206%3Fiid%3D333126754584