To begin the process of injecting meat, you will need:
A syringe with a needle of the appropriate end
Brine or brine seasoning
Meat designated for injection
A roasting pan (optional)
Instructions for injecting:
Prepare the injection solution and fill the syringe with it, then mount the appropriate end (needle) to the syringe. Place the meat in a roasting pan large enough to prevent any excess solution from spilling during injection. Inject the needle into the meat at various depths, making punctures about every 5 cm. Pierce the product perpendicular to the meat fibers. The proportion of the solution used should be within the range of 7% to 10% relative to the weight of the meat.