8
Usage
Marinate:
The marinade will be injected into the meat, this lead to a more intense aroma and
shortens the marinating time.
Fill the marinade into the cylinder of the device and place the plunger on the cylin-
der. Put the device on the flat piece of meat and push the handle downwards. By 3
needles the marinade in injected into the meat. Repeat this process several times on
other places of the meat.
Store marinated and tenderised meat at a cool place for about 1 h before processing.
Liquid marinade
The marinade should be kept thin in order not to clog the needles.
∙ 0,5 l water
∙ 50g salt
∙ ½ tsp pepper
∙ ½ tsp paprika
∙ 1 tsp nutmeg
∙ ½ tsp garlic powder
Boil up all ingredients for about 5 minutes and leave to cool down. Then, pass the
marinade through s sieve so that the coarse ingredients that can clog the needles are
filtered out.
The indicated amounts can be adjusted to your own taste. The basic recipe can be
refined with ingredients such as apple juice, soy sauce, bay leaf, rosemary, Worcester,
juniper, thyme, oil, whiskey, pimento, maple syrup, beer, chili, etc.
Tenderise:
Protein chains in the meat contract during cooking and make the meat tough. The
tenderiser cuts the meat fibres, which makes the meat more tender.
The maximum depth of the needles is adjustable:
∙ 15mm
∙ 20 mm
To avoid damaging the blades, do not sting on bones or on the work surface. The
depth of the needles is regulated by the degree of pressure.
Put the device on the flat piece of meat and push the handle downwards. Repeat this
process several times on other places of the meat.
Immediately process the tenderised meat.
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