The Australian Meat Injector Kit

Custom made 50ml BBQ Injector Kit with easylock Luer Needles. Used by Restaurants, BBQ Competitions, and Amateurs. Same price for 12yrs! $90+gst. 2kg shipping weight by volume.

Select extra Products for Free Postage with the Injector Kit:-
* Select extra custom designed Comp 6″ 12 hole thin 14G Marinade needle for $8+gst. We also sell Spare 6″ Needles if needed later.
* Select our Discounted 1ltr SHAKER BOTTLE with with Stainless Steel agitator ball for $5+gst.
* Select our Medium Stainless Steel Funnel & Strainers Set for $18+gst, to strain Marinades for our thin Comp Needle.
* Select 500g Moist Meat Bomb Marinade Injection to make meats tender and juicy. 1/3 cup to 2 cups liquid.

We now offer Spare Parts for our Injector:
Injector Kit Spare Part: Custom Made 6″ thin Needles
Injector Kit Spare part: Lever Handle with Trigger Hammer.
Injector Kit Spare part: Plastic Tube with threaded tip & Plunger Gasket.

Injecting or Brine/submerging meats with our MOIST MEAT BOMB Injection makes meat Juicy and accelerates the cooking time. This professional BBQ Competition hand held pistol grip gun design is much easier to use than traditional Syringe Injectors. Regulate the flow of marinade injecting by turning Adjuster Dial, you can easily do fast multiple 1-5cc squirts. 2kg shipping weight.
We also offer a small cheapie 30ml INJECTOR that fits our 6″ Comp Needle.

HOW TO INJECT MEATS:
– Fit needle to Injector Gun and point down vertically into a tall Shaker Bottle, and draw marinade up by pulling plunger up.
– Stick needle into meat at a slightly flat horizontal angle and cover the hole with your other hand to prevent back squirts.
– Squeeze trigger on the way out, to back- fill the trench with liquid.
– Don’t do multiple stationary squirts and create fluid bubbles as the meat will cook unevenly.
|- Inject from all sides and flip over and do again, until the meat won’t take any more.. This makes MOIST meats!

Our Custom made Meat Injector Kit contains:
1) Quality BBQ Competition Grade Stainless Steel adjustable Injector Gun with 5 Flow settings. Deliver accurate and precise amounts of marinade EVERY TIME by spinning the Dial setting. Does multiple short squirts fast and efficiently. 50ml LARGE CAPACITY ‘see through’ Barrel with measurement markings.

2) 1 x Custom Made thin 6″ 14 gauge Comp needle with 12 small holes near tip to prevent squirt outs when 1/2 way out of meat, 6 on each side. PERFECT FOR BBQ COMP INJECTING as smaller holes in meats means less leakage of fluids during cooking. Strain gritty marinades for this thin needle, or use our flavoured MOIST MEAT BOMB marinade injection. This thin sharp needle works great in lean tight grained Venison & Kangaroo Game Meats. MEAT BOMB makes dry Venison soft & tender!

3) 1 x standard fat 6″ harpoon marinade needle with 12 large holes for bulk injecting of marinades into large chunks of meat.

4) 1 x short 3 inch 13 gauge needle with 2 small holes for injecting Chicken and smaller meats.

5) 1 x short 3 inch 13 gauge needle with 2 larger holes for injecting Chicken and smaller meats.

Lots of Injector tips at bottom of page.

TIP: Clear a blocked needle by boiling in water, then connect it and blow out with air or water.

Boost meat flavours and make succulent, moist, and tender by injecting our MOIST® MEAT BOMB mix 1/3 cup to 2 cups water, or 50/50 water & beer, the water prevents beer froth forming in the Injector.

INSTRUCTIONS TO ADJUST PLUNGER
The plunger rod is packed with the rubber seal loose. To tighten the rubber seal in the tube, pull back the long shaft and hold it towards the top with the left hand and twist the round end clockwise with the right hand until the rod turns and squishes the rubber seal at the end fatter so it creates a good seal and draws liquids up.

Marinade Injecting Tips
– Fill Syringe by retracting the plunger to suck up the solution through the needle.
– To avoid overfill squirts, withdraw needle as marinade fills the meat. Use your other hand to cover injection hole to prevent squirts shooting out.
– Inject our MOIST Hydration Salt 1 to 8 ratio with water or any other Brine, to add moisture to LownSlow meats to tenderize and prevent drying out on long cooks.
– Clean out a blocked Needle by boiling it in water.
– Pump in your favourite Marinade, Red Wine, Honey, or BBQ sauce into meats and produce the tastiest moist roasts you have ever had!
– Inject vodka into a watermelon for a great cocktail.
– For over 18’s: Inject vodka into “Prima” cartons then a dab of hot glue over the hole, take to the Footy etc.
– Inject vodka into oranges and freeze them for the Footy!
– Pump Cherry Smoke into a Bourbon bottle for tasty Smoked Bourbon.
– Inject Roasts with Port or Sherry for juicy meat.
– Pump tomato sauce into meat pies.
– Squirt chocolate in swirly motion into Marble Cake batter just prior to cooking.
– Inject Brining solution deep into large chunks of meat and around the bone of a leg or a shoulder cut, as these can go off if the brine soak doesn’t get in.
– Microwave warm butter and ‘squirt mustard’ and inject into a chunk of Pork before smoking or baking in the house oven.
– Inject ‘squirt mustard’ and smokey BBQ sauce into the centre of a stuffed burger before cooking it.
– Tie a whole chicken tightly shut and inject it full of orange juice, or beer if you can spare it!
– Use your Marinade Injector to suck up meat roast juices and inject it back into the meat. (Chef’s trick).
– Inject Beef Short Ribs with dark ale & fine dissolved steak rub.
– Remove some of the hot liquid from a pork pie to stop it overflowing onto the Pastry and to make room for injecting Gelatine filling.
– Inject Brandy into cooking apples before baking and serving with custard or ice cream.
– Inject Brandy into cooking apples then leave them overnight. Later core and cut into  pieces & slow roast and serve on pork.
– Inject Port or Sherry into beef roasts to tenderize and break down the meat when it cooks.
– Injecting Tips for chook meat:-
Limit the puncture holes, puncture directly into the centre of the meat. Carefully and slowly inject along the grain of the meat aiming the injector into the middle of the meat and reduce plunger pressure on liquid as the needle comes nearer the surface of the meat so meat can close up behind the needle. Do not pull the needle completely out of the puncture hole unless to reload with liquid. Use the same hole to angle into the other areas of the meat, slowing infusing flavour as the needle moves back toward the meat surface. The object is to spread your injection pattern, to get small amounts of flavour in as many places as possible. Occasionally, some of the liquid is likely to spurt out on the meat surface. Rub the marinade over the meat and then cover in dry Rub like our DALMATION RUB.