Get delicious marinade right into the core of meat, chicken and vegetables with the Fluid Injector.
Injecting is the most efficient way to add flavor and moisture to food. Think of injecting as marinating from the inside out.
Rubs, spice pastes, and glazes sit on the meat’s surface. Marinades penetrate only a few millimeters into the meat. Brining and curing solutions do reach the center, but require several days or weeks to do so.
The Fluid Injector gets the flavor exactly where you want it. Follow the steps below to get delicious results.
Create your own marinade from scratch, or use store bought if you prefer.
Keep in mind that the marinade will have to pass through the needle of the Fluid Injector, so avoid extremely thick marinades and chopped herbs.
Attach the appropriate thickness of needle to the Fluid Injector and connect it to the Airtender®.
Set the Airtender® to AIR mode 4, or use the button below, and activate it.
The Fluid Injector will not start until you take the next step.
Use the control valve on top of the Fluid Injector to control it.
To suck up marinade: close the valve with your finger or thumb before inserting the needle into the marinade. Keep it closed and dip into the marinade, then take your finger off the valve and the chamber will fill with marinade.
Insert the needle into your ingredient, preferably at an angle. Now close the control valve again to inject the marinade.
Repeat steps 4 and 5 until you're finished.