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Marinades, rubs, sauces etc. can deliver a lot of flavor to the surface of meat, but if you really want to get salt or flavor deep into meat, the solution is injecting. Many meat processors routinely inject meats like turkey, chicken and pork at the factory. Injecting, or enhancing, as food processors call it, is the best way to get the flavor and juiciness deep into the product. And it is in fact the only way to get flavors, fats, spices and other large molecules deep into meat. The process is fast and simple with little formation of waste.
The salt in the brine injected helps retain moisture and enhances flavor. Same with sugar in the brine that also flavor the meat, and salt, sugar and eventually the nitrite are responsible for the curing process.
Smoking of meat from the outside does create a gradient of smoky flavor into the product – highest at the surface and lowest or none at the center depending on the size of the meat and the smoking time. Injection of brines added with a smoke flavorings or flavoring with smoky notes leaves a uniform smoky flavor in the whole product.
Flavourstream offers some of the best flavorings for adding smoky flavor into meat, fish and poultry products by injection. Please choose some of the best solutions for your application in the table below.
