MOIST MEAT BOMB® PHOSPHATE INJECTION 500g. TURBO BOOST MEAT FLAVOURS TO MAKE SUCCULENT JUICY MEATS! BRISKET & PORK INJECTION or CHICKEN & TURKEY SOAK. Brine Pork Ribs and cook them in 4hrs!

MOIST ALL PURPOSE MEAT BOMB® - It's moisture magic for all meats, it makes any meat moist, juicy and succulent. Brine or Inject into meats to increase natural meat flavours and Hydrate & Moisten LownSlow smoked meats. 
Ratio: Shake 1/3 cup(70g) with 2 cups water. 500g = 7 serves of 1/3cup.
Contains Hydration Salts/Phosphate, Seaweed extract, Herbs, Spices. 
We now offer a smokey version:- MOIST SMOKE BOMB We also offer a 1kg BULK BAG.

Brining Pork or Beef Ribs for 24hrs bloats them with 20% moisture increase and reduces your cooking time. Smoke brined Pork Ribs in just 3-4 hrs, Beef Ribs take a little longer. Injecting meats heavily with our MOIST MEAT BOMB Injection accelerates the cooking time.

This is our flavoured MOIST® meat Hydration mineral salts Phosphate. All ingredients including Herbs & Spices are finely ground into a powder that easily dissolves and will come out brining injector needles.
It boosts the flavour of meat juices with natural herbs & spices, and prevents the meat from drying out during a long cook.

Analysis: The natural phosphate mineral salts and seaweed extract absorb into the meat to expand and pull apart and tenderise meat muscle fibres, which allows marinade liquid to enter and be held captive. The flavouring is comprised of Herbs, Spices, Yeast extract, Sugar, Vegetable Proteins, Celery, and Seaweed extract, this all amplifies the natural meat flavours. It's all natural and tasty!  

Especially good for softening and adding moisture to lean dry Game Meats like Venison and Roo!

APPLICATIONS:-
- Inject Chunks of Beef, Pork, or Venison, then shake Rubs on and put straight into Smoker.
- Brine/submerge Chooks, or Chicken pieces and Breasts for 4 hrs.
- Brine a Turkey for 12-24hrs.
- Brine Pork, Beef Ribs, Venison Schnitzels for 24hrs.

HOW TO MAKE MOIST SMOKED TURKEY WITH FLESH AND JUICY AS SHOP COOKED CHICKEN!

To make 'PORTUGUESE CHICKEN', mix Meat Bomb with Commercial Buttermilk or use our homemade version below.
Homemade Buttermilk = Mix 1 tbsp lemon juice or vinegar with 1 cup milk, add some plain yogurt to thicken if required, voila! 'Buttermilk Chicken Soak'. Brine Chicken for 2-4 hrs to make juicy Portuguese style Chicken. 

All Purpose Injection or Brine for all Meats. Makes tender succulent tasty LownSlow smoked meats like Brisket, Beef or Pork Ribs, Pulled Pork & Chicken.
Inject big meat chunks, Brine smaller pieces and Ribs.

INGREDIENTS: Combination of our MOIST® Hydration Salts (450,451,452), Dextrose, Salt, anti caking mineral salt(508), Sugar, Vegetable Gum, Maize, Yeast Extract, Herbs & Spices, Seaweed extract. 
No Preservatives No Gluten.  Shake 1/3 Cup with 2 Cups water, or your favourite Marinade.

Try mixing with 50/50 Beer & water, hoppy beer like VB add great flavour to Brisket.

NUTRITION INFO: 100g contains 15g Sodium but no salty taste!
See Brad's 1st Brisket attempt, injected with MOIST MEAT BOMB: