Internet #306208483

Model #5011

2 oz. Stainless Steel Seasoning Injector

(1)
Questions & Answers (1)
  • Heavy-Duty stainless steel construction
  • One needle for liquid marinade and one for minced garlic
  • 2 oz. capacity
  • See More Details

Frequently Bought Together

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Price:
$2156

Product Overview

Bayou Classic 2-oz Stainless Steel Seasoning Injector is the perfect way to completely and precisely flavor meat. Includes two stainless steel needles. One for liquid marinade and one needle for minced onion, garlic, etc. Prior to cooking; inject marinade into chicken, turkey, beef, or pork to enhance natural flavors. Easy to use and clean. Ideal for beginner and advanced backyard chefs.
  • Stainless Seasoning Injector, 2-oz capacity
  • One needle for Liquid Marinade
  • One needle for Minced Garlic, Onion, etc.
  • Easy to fill and clean
  • Perfect for beginner and advanced cooks

Info & Guides

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Ratings
(1)
(11)
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Specialty Tool TypeSeasoning & Marinade InjectorSeasoning & Marinade InjectorImmersion CookerSeasoning & Marinade Injector
MaterialStainless SteelStainless SteelStainless SteelStainless Steel
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Specifications

Dimensions

Product Depth (in.)
8
Product Height (in.)
2
Product Width (in.)
8

Details

Color/Finish
Silver
Features
No Additional Features
Kitchen Product Type
Utensils
Material
Stainless Steel
Number of Pieces
3
Returnable
180-Day
Specialty Tool Type
Seasoning & Marinade Injector

Warranty / Certifications

Manufacturer Warranty
1 Year Limited

Questions & Answers

1Questions1Answers

where is this item located at in the store

Asked by jake December 23, 2018
1
Answer

Not sure. This may be sold online only.

Customer Reviews

  • 1 Customer Reviews
  • 5 out of 5 stars overall
100% of customers recommended.
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High quality and Easy to Use - Vast improvement to Smoking Pork and Beef
I am impressed with how heavy-duty the stainless-steel components are. The injector comes with two needles: a single-outlet wide needle for thicker injections, and a multi-hole narrower needle for brines and juices. I just used this to inject a mixture of apple juice with a tangy seasoning rub. For a 5 lb pork shoulder, I inserted the injector about every two inches, maybe 16 holes in all. When using the multi-hole injector, it is a little challenging to draw the liquid up into the tube once my cup of juice is below 3/4 cup- so I unscrewed the needle, drew the liquid in, and replaced the needle. I finished a pork shoulder/pork butt by smoking it at 210 degrees for 8 hours, then covered it with foil and continued another 10 hours. I used a low-cost electric smoker with smoking pellets made with a blend of hardwoods. After letting the meat rest at room temperature for an hour, it pulled apart very easily and was extremely moist throughout. My only caution is that you should wear an old shirt (or an apron) when injecting the meat: the fluid can sometimes come back at you with a big squirt!
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