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Brine and marinade injector | for brining and marinating


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This brine and marinade injector will help you marinade and brine your meats, for extra flavor and juicyness.

In stock

SKU: 171 Categories: ,
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This brine and marinade injector will help you marinade and brine your meats, for extra flavor and juicyness. With it’s small size it’s perfect for homebutchers. It comes with 3 nozzles for brining, marinating and marinating with a thick marinade.

Is There a Doctor in the House?

Yes there is! Bring this brine and marinade injector everywhere; with awe and fear you will be looked upon. An awe that turns into respect and admiration when you tell that you are using the meat syringe for marinating and brining meat. That roughly sums up the feeling of working with a syringe with a giant needle.

With the brine and marinade injector you can brine and marinate meat much faster because you marinate directly in the core of the product. Then it should spread a little more for a day or so. Inject a few more times if your ad hoc diagnosis dictates so. Brining a 5kg ham is just as fast as a one pound ham.

For the brine, use a ratio of   1 liter of water, with 150 gr nitric brine salt and 20 gr dextrose.

Buying a marinade injector ?

Order your  marinade injector at startercultures.eu, the European webshop for all your fermentation , sausage and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage ? Ask them in our chat, we’re here to help!

Online English spoken sausage making workshoplearn how to make dry cured sausages at home

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.



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