MEWMET Brine Bags for Turkey, 26"×22", 2 Pack, Holds up to 35lb, Thicker Brining Bags with 2 Cotton Strings, Extra Large Brining Bag Fits for Turkey, Chicken, Beef, Fish, Lamb, Pork
Upgraded Sealing - Our brine bags are made from heavy duty materials(12.5 mils) which can prevent from breaking. Comes with 2 string to tie up make sure there is no leakage..
Safe Material - Our brining bag are made from BPA-free, food-grade standard materials, the bags have passed the test of FDA standard and you can find it on our detail page..
Extra Large Bags - 26"×22" heavy duty brining bags can hold up to 35 pounds of thanksgiving turkey or meat. There was plenty of space even with the liquid and turkey together..
Easy to use - The brining bags is easier to use, avoiding making a mess in kitchen. Just put the turkey in the bag, pour in the brine, squeeze out the air, and seal the bag with string..
Multi-purpose - Not only are these brine bags perfect for turkey, but they also work for many other types of meat, chicken, fish, beef, lamb, pork, ham, deer and so on..
Freeze Dried Daphnia Fish Food for Betta, Neon, Guppy, Cichlid, Catfish and All Tropical Fish
PHARMACEUTICAL GRADE: This variety bundle includes .42 oz brine shrimp and .42 oz daphnia, each Bio Pure.
HIGH IN PROTEIN: Our brine shrimp gives your pets a high protein, vitamin rich diet that is responsibly grown in a parasite.
ALGAE FOR STRESS REDUCTION: Hikari high-quality daphnia naturally contains algae to protect your pets from stress-related illnesses. It's high in fiber too.
SOFTENS QUICKLY: The shrimp and daphnia rehydrate quickly when added to water, maintaining their taste and staying whole until eaten.
➤【Economy Applicable】affordable, very suitable for temporary use in Thanksgiving, Christmas turkey, steak, brisket, brine, pork, lamb, chicken, goose, duck.
3” seasoning injector needle with hole for deep penetration and perfect sauce distribution with liquid brine and marinades.
graduated injection chamber: 1-oz/30ml capacity measurement markings in ml and oz up the side.
➤【Safe & Healthy BBQ Tool】all components are 100% food-grade safe: stainless steel for meat marinade needle and plunger rod.
inject seasoning like garlic, honey butter, red wine, rum, buffalo sauce, even jelly and pudding, strawberries, brine into home-cured meats.
all in one portable package, easy to carry for party activities:baking, toasting, roasting, and outdoors BBQ, bonfire smoked grill.
easy to put into your backpack or storage bag.
➤【What You Get】1 x Turkey Injector, 1x Cleaning brush, 2x needles, 3 replace O rings. remove the tiny plastic protection tip that covers the syringe needle before use.
➤【Easy to One-Hand Use】ergonomically designed for one-hand injecting handle....
Allvia - Magnesium Gel - Magnesium Chloride Brine from The Ancient Zechstein Sea Clinical Strength Paraben Free - 16 Ounces
Magnesium Chloride Gel: Contains natural magnesium chloride brine in an easy-absorbing gel that allows for precise application.
AllVia’s magnesium chloride is from the ancient Zechstein seabed in The Netherlands, a pristine underground source that is naturally protected from....
Apply topical magnesium post-workout to calm and soothe sore muscles, magnesium gel is for massage or general relaxation.
With a green EWG rating of 1, we suspend Magnesium Chloride Brine in a natural Hydroxypropyl Starch Phosphate gel.
Formulated to be free of harsh chemicals (parabens), artificial colors, artificial fragrances, eco-friendly and cruelty-free.
Part of The Sausage Maker’s natural meat curing line, as an alternative to traditional pink curing salt and prague powder. Made using a proprietary natural filtration process that removes insoluble plant materials, thus reducing the celery flavor, smell and color in your finished product while still curing effectively.
Our celery powder does not clump and dissolves entirely. Works great for easy stitch pump injection too. For best results, use in conjunction with Acerola Cherry Juice Powder @ 250ppm or 2.5 oz. per 20 lbs. Meat. Add to salt and other spices and mix thoroughly.
Usage: For Ground Meat/Sausage Curing (125ppm) = Use 0.42% or approximately 0.67 oz. per 10 lbs. Meat. For Brine-Curing Whole Muscle (200ppm) = Use the 0.67% or approximately 1 oz. per 10 lbs. Meat & Brine Combined Weight.
Can be mixed dry or with water. Storage: Store in a cool, dry, and well-ventilated area, away for light and humidity.