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Injecting meats, fish and poultry is a way to get added flavor or moisture deep within the product without having to rely on a lengthy brining process. In fact, most brines will penetrate the tissue only so far and flavor injection is the only way to add seasoning to larger cuts or larger
whole animals.
Injection is widely used in commercial products from bacon to hams to most deli meats. The larger the meat, the more likely you will need and injector and a good brine recipe.
We offer a full range of injection choices, from a simple inexpensive syringe to a commercial grade
continuous brine pump. All are of exceptional quality and most are available with accessories that extend the usefulness and
versatility of each.
All are guaranteed unconditionally, even for
BBQ competitions where reliability is as important as performance. |
