quote:

I generally inject every 1 inch because I once read that most marinades only penetrates 1/2 in into the meat.

1/2 inch!!!! I thought it was more like an 1/8 inch.

I just spent 30 clams on a stainless brine pump and now I'm rethinking it after reading about smaller needled syringes.

quote:

Originally posted by j biesinger:

quote:

I generally inject every 1 inch because I once read that most marinades only penetrates 1/2 in into the meat.

1/2 inch!!!! I thought it was more like an 1/8 inch.

I just spent 30 clams on a stainless brine pump and now I'm rethinking it after reading about smaller needled syringes.

It prob depends on how long you marinade? I don't have any scientific proof just read it in a couple different articles. It prob also depends on salt content since salt is the delivering agent? Not sure. I will pay closer attention next time. I may even buy a cheap brisket and experiment on it. Use a dark marinade and cut the brisket on certain time increments to measure the penetration.

Here is an article that states that marinades penetrate NO MORE that 1/2". I guess that it probably depens on time and the different cuts of meat as well.

http://fooddownunder.com/cgi-bin/recipe.cgi?r=159110

I also found some articles that stated a 1/4", so I guess an experiment is justified to clarify


Weldon

I'll have to check my sources now, and I'm not sure where I read it. I'm thinking it may have been dependent on the acidity of the marinade, and that acidic marinades will denature surface proteins creating a fuzzy matrix which prevents further penetration of your flavors.

I suppose what your using to inject, could be probably considered a brine. I know salt, given time, can migrate far into muscles.

For brisket this year, I've been using porcini mushroom broth as part of my injection. It really enhances the beefy flavor.

quote:

For brisket this year, I've been using porcini mushroom broth as part of my injection. It really enhances the beefy flavor.

nice, you buy that or make it? I did something similar, and described it up thread.

2 cups of water in a saucepan and 2 pkgs of dried porcini mushrooms. I let them simmer for about 30 min and then cool and strain.