Marinade injector Steba AC 10

The Steba AC 10 marinade injector is a stainless steel tool designed to simplify marinating meats and poultry. Its durable construction and precise needle system allow you to inject marinades directly into the muscle tissue for consistent, deep flavor distribution. The ergonomic handle supports controlled pressure for even dosing, while the 60 ml reservoir suits single-piece preparations for grilling, roasting and barbecuing.

Advantages

The Steba AC 10 is entirely made of stainless steel, providing corrosion resistance and straightforward cleaning after use. It includes two 14 cm needle attachments: a multi‑hole 12‑outlet needle for thin, liquid marinades and a needle suited for minced or thicker marinades. The 60 ml capacity is practical for most household portions, and the three‑hole handle design improves grip and control during injection.

Suitable for

• Marinating whole poultry, chicken breasts and thighs
• Injecting marinades into pork roasts, shoulders and ribs
• Adding flavor to beef cuts such as brisket and roasts
• Preparing game meat and larger poultry for roasting or smoking
• Use during grilling, barbecuing, roasting and smoking

Key specifications

• Material: stainless steel construction (needle, syringe body, and fittings)
• Needle attachments: two needles, 14 cm length each — one for minced marinades and one 12‑hole needle for liquid marinades
• Capacity: 60 ml reservoir
• Weight: approximately 0.25 kg
• Product colour: silver
• Dimensions: width 75 mm, depth 35 mm, height 310 mm

How to use

Fill the 60 ml reservoir with the desired marinade, taking care to choose the appropriate needle attachment for the marinade consistency. Insert the needle into the meat at several points and depress the plunger slowly to distribute the marinade evenly into the muscle tissue. For larger pieces, inject at multiple depths and angles to ensure uniform penetration. After use, disassemble the injector and clean all stainless steel parts thoroughly with warm soapy water; rinse and dry before storage.

Recommendations

For best results, use the 12‑hole needle for thin or brine‑style marinades and the single‑outlet needle for marinades containing small solids. Allow marinated meat to rest in the refrigerator for at least 2–12 hours depending on cut size to achieve deeper flavor. Always clean and dry the injector after each use to maintain hygiene and stainless steel condition.