MOIST® ALL PURPOSE MEAT BOMB - Brine or Inject into meats to increase natural meat flavours and Hydrate & Moisten
LownSlow smoked meats.
Brining Ribs for 24hrs cuts your cooking time in half, Smoke brined Pork Ribs in just 3-4 hrs, Beef Ribs take longer.
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 the natural meat juices with natural herbs & spices, and prevents the meat from drying out during a long cook.
Analysis: The natural phosphate mineral salts absorb into the meat and expand and pull apart meat muscle fibres which then allow marinade liquid to enter and be held captive. The flavouring is comprised of Yeast extract, Sugar, Vegetable Proteins, Celery, and Seaweed. All natural and tasty!
Especially good for softening and adding moisture to lean dry Game Meats like Venison!
Instead of water, try Shop Buttermilk or our homemade
version here, mixed with MOIST MEAT BOMB, for Brining or Marinading 'Portugese Chicken' : mix 1 tbsp lemon juice
or a vinegar with 1 cup milk, add some plain yogurt to thicken if
required, voila! 'Buttermilk Chicken Soak'.
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.
No Preservatives No Gluten. Shake 1/3 Cup with 2 Cups water, or your favourite Marinade.
NUTRITION INFO: 100g contains 15g Sodium but no salty taste!
See Brad's 1st Brisket attempt, injected with MOIST MEAT BOMB: