T-BIRD'S CHICKEN INJECTION

The comp secret that stopped being a secret

A savoury, buttery marinade injected straight into the bird for juicier meat all the way to the bone — the shortcut competition cooks already had.

A savoury, buttery injection for juicier meat all the way to the bone.

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Cured & BrinedSliced glossy, brined deep, straight off the smoker.

Cures and Brines

Cured right, brined deep, ready for the smoker.

Curing and brining are older than the smoker itself — salt-table preservation from before anyone had ice, now used for flavour and moisture as much as for keeping food safe. A cure draws moisture out with salt (and often curing salt for safe home bacon); a brine pushes it back in with a salted, flavoured liquid. This is the shelf for anything that needs help holding onto moisture before a long cook — whole turkeys and chicken ahead of the roasting pan or smoker, pork belly bound for home-cured bacon, and competition-style poultry that needs an injected head start.

Start with Butchers Axe's Chicken Injection for competition-grade moisture from the inside out, Meat Church's T-Bird's Chicken Injection for a proper wet poultry brine, or Coast N Smoke's Bacon Cure if you're curing your own pork belly at home.

The range runs genuinely both ways — wet brines and injections built for the fridge overnight, and dry curing-salt mixes built for the curing chamber over days — so whichever method suits your kitchen and your timeline, there's a real option here. Coast N Smoke's cure alone turns one pack into up to 18kg of home-cured bacon, and both it and Meat Church's injection are gluten free. Cured right, brined deep, ready for the smoker.

Explore more: our injections and brines and pickles collections.

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Vendor: MEAT CHURCH

T-Bird's Chicken Injection – Competition Poultry Injection (454g)
Competition chicken injection for whole chooks, thighs, drumsticks and turkey. Savoury stock and buttery richness, no heat. The juicy-to-the-bone shortcut comp cooks use.

$25.00

$25.00

Unit price

per
Vendor: BUTCHERS AXE

Chicken Injection / Brine – 500g
Chicken injection and brine for whole birds, pieces and turkey. Seasons to the bone and keeps breast meat juicy, savoury, no heat. Built by Aussie BBQ champions.

$25.00

$25.00

Unit price

per
Vendor: COAST N SMOKE

Bacon Cure – Makes up to 18kg of Bacon
Bacon cure that makes up to 18kg from pork belly or loin, instructions included. Brown sugar, coconut sugar, salt and pepper, no heat, no smoker needed. Rashers, retired.

$17.00

$17.00

Unit price

per
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Vendor: MEAT CHURCH

Bird Baptism – Poultry Brine (567g)
Matt Pittman's competition poultry brine for whole turkeys, chooks and wings. Salt, sugar, spice and garlic soak deep so birds stay juicy and seasoned to the bone. One bag does a whole turkey — Christmas sorted.

$29.00

$29.00

Unit price

per

Cures and brines help meat hold moisture and season it all the way through before it hits the smoker or oven. Here you'll find Coast n Smoke's dry bacon cure, a Meat Church poultry brine, and chicken injections from Meat Church and Butchers Axe. Shipping is a flat $10 anywhere in Australia.

Which cure or brine should I buy?

Product	Maker	Style / heat	Best on
Bird Baptism Poultry Brine (567g)	Meat Church	Wet brine; cool as (0/11)	Whole turkey, whole chicken, wings
T-Bird's Chicken Injection (454g)	Meat Church	Injection; cool as (0/11)	Whole chooks, thighs, turkey
Chicken Injection / Brine (500g)	Butchers Axe	Injection or brine; cool as (0/11)	Whole birds, chicken pieces, turkey
Bacon Cure (makes up to 18kg)	Coast n Smoke	Dry cure; cool as (0/11)	Pork belly, homemade bacon

Every product page shows its Hub Heat rating out of 11.

How to use cures and brines

Wet brine: dissolve it in water, submerge the bird and keep it in the fridge. Follow the pack for ratio and time.
Injection: mix with liquid and inject into the thickest parts.
Dry cure: rub it over pork belly, bag it and refrigerate for the time on the pack, then rinse, dry and cook. It contains nitrite, so measure it exactly.

Brine or injection for chicken and turkey?

A brine works from the outside in, overnight. An injection works from the inside, much faster. Coast n Smoke's Bacon Cure and both Meat Church products are listed as gluten free. Check the ingredient list on each product page; recipes can change.

Next, a rub: see our chicken, turkey and pork ranges, more injections and brines, or shop Meat Church and Coast n Smoke.

Frequently asked questions

What is the difference between a cure and a brine?

A cure uses salt, often with curing salt, to draw moisture out and preserve meat, as in home-made bacon. A brine is a salted, seasoned liquid that adds moisture and seasoning, and suits chicken and turkey before roasting or smoking.

How do I make my own bacon at home?

Rub a bacon cure such as Coast n Smoke's Bacon Cure over pork belly, refrigerate it for the time on the pack, then rinse, dry and cook or smoke it. One pack of Coast n Smoke's cure makes up to 18kg of bacon and includes instructions.

Should I brine or inject a turkey?

Both work. A wet brine like Meat Church Bird Baptism seasons a whole turkey overnight, while an injection like Meat Church T-Bird's or Butchers Axe Chicken Injection gets moisture deep into the breast much faster.

Are these cures and brines gluten free?

Coast n Smoke Bacon Cure, Meat Church Bird Baptism and Meat Church T-Bird's Chicken Injection are listed as gluten free. Check the ingredient list on each product page; recipes can change.