1kg Bulk Bag MOIST® ALL PURPOSE MEAT BOMB - 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. 1kg = 14 serves of 1/3cup.
Brining Pork or Beef Ribs for 24hrs bloats them with 20% moisture increase and cuts your cooking time in half, 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 and can take 3hrs off a Brisket cook.
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!
- 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.
To make 'PORTUGUESE CHICKEN', mix Meat Bomb with Commercial Buttermilk or use our homemade
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 beers ike 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: