Needle Injector for Meat Brining Klausberg KB-7842, 60 ml Capacity

The Klausberg Needle Injector for Meat Brining KB-7842 is a stainless-steel syringe-style injector with a 60 ml reservoir designed to inject marinades, brines and flavorings into large cuts, roasts and whole poultry. Its rigid metal body and needle tips allow controlled, even distribution of liquid seasoning into muscle tissue, shortening marinating time and promoting consistent flavor penetration for both home cooks and professional kitchens.

Advantages

The stainless-steel construction ensures durability, corrosion resistance and ease of cleaning. The 60 ml capacity reduces the need for frequent refills when working with larger pieces of meat. Syringe-style operation and precision needle tips provide accurate measurement and targeted injection, helping to avoid over-penetration and excess surface runoff. The design is suitable for repeated use and withstands typical kitchen handling.

Suitable for

• Injecting brines, marinades or liquid seasonings into whole poultry
• Enhancing flavor and moisture in roasts, pork shoulders and briskets
• Preparing stuffed or rolled meats that require internal seasoning
• Professional kitchen and catering applications requiring consistent results

Key specifications

• Material: stainless steel syringe body and needle tips
• Reservoir capacity: 60 ml
• Operation: manual syringe-style injection for controlled dosing
• Needle type: precision tips designed for even liquid distribution into muscle tissue
• Cleaning: suitable for hand washing and sanitary maintenance

How to use

Fill the 60 ml reservoir with the prepared brine, marinade or liquid seasoning. Insert the needle into the thickest parts of the meat at several angles and depress the plunger slowly to distribute the liquid evenly into the muscle. Repeat injections at multiple points to ensure uniform penetration. After use, disassemble as recommended and clean all parts thoroughly to prevent residue buildup.

Usage recommendations

For best results, use room-temperature marinades and inject at intervals across the cut, then allow time for the brine to diffuse before cooking. Rinse and dry the injector components after each use and store in a dry place to maintain stainless-steel surfaces and hygiene.