{"title":"Cures and Brines","description":"\u003cp\u003eCuring 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.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/butchers-axe-chicken-injection-brine-500g\"\u003eButchers Axe's Chicken Injection\u003c\/a\u003e for competition-grade moisture from the inside out, \u003ca href=\"\/en-nz\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eMeat Church's T-Bird's Chicken Injection\u003c\/a\u003e for a proper wet poultry brine, or \u003ca href=\"\/en-nz\/products\/coast-n-smoke-bacon-cure-makes-up-to-18kg-of-bacon\"\u003eCoast N Smoke's Bacon Cure\u003c\/a\u003e if you're curing your own pork belly at home.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/injections-brines\"\u003einjections and brines\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/pickles\"\u003epickles\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"coast-n-smoke-bacon-cure-makes-up-to-18kg-of-bacon","title":"COAST N SMOKE: Bacon Cure – Makes up to 18kg of Bacon","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eMakes:\u003c\/strong\u003e Up to 18kg of bacon\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG. Contains preservative (sodium nitrite). Not suitable for vegans\/vegetarians — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home-cured bacon — pork belly or loin\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMake your own bacon\u003c\/h2\u003e\n\u003cp\u003eBored of shrink-wrapped supermarket rashers? This is your ticket. One pack of Coast n Smoke Bacon Cure lets you make up to 18kg of proper homemade bacon, complete with detailed instructions — and you don't even need a smoker, an oven does the job just fine. Sweet, savoury and genuinely better than anything you can buy.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eA gently sweet, savoury cure built on brown sugar and coconut sugar with salt and black pepper. The result is classic homemade bacon: sweet-edged, deeply savoury, and a world away from the watery stuff at the shops.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub the measured cure evenly over pork belly or loin, bag it, and cure in the fridge — following the pack instructions to the letter.\u003c\/li\u003e\n\u003cli\u003eRinse, pat dry, and rest uncovered overnight in the fridge to form a pellicle.\u003c\/li\u003e\n\u003cli\u003eSmoke it low, or simply roast in the oven until cooked through.\u003c\/li\u003e\n\u003cli\u003eChill, slice, and fry as you would any bacon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout the cure\u003c\/h2\u003e\n\u003cp\u003eContains nitrite (preservative 250). This is deliberate and important: curing salts prevent the growth of harmful bacteria during the cure. Measure accurately and follow the included instructions exactly.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, coconut sugar, salt, black pepper, preservative (250) (sodium nitrite).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; no MSG. Contains preservative (sodium nitrite). Not suitable for vegans or vegetarians. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/737_savouring-crispy-bacon.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eNow that's a spice run with a payoff — eighteen kilos of bacon and not one receipt. Follow the cure to the letter, and once it's sliced and sizzling, dust the rashers with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-pepper-seasoning\"\u003eFancy Hanks BBQ Pepper Seasoning\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/butchers-axe-original-bbq-sauce-500ml\"\u003eButchers Axe Original BBQ Sauce\u003c\/a\u003e close for the bacon-and-egg roll.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Home-Cured Smoked Bacon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe best rashers you'll ever smuggle out of your own fridge.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg skinless pork belly; Bacon Cure, measured exactly per the pack instructions; Large zip-lock or vacuum bag.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWeigh the belly, measure the cure precisely as the pack directs, rub it in evenly and seal in the bag.\u003c\/li\u003e\n\u003cli\u003eCure in the fridge for the time stated on the pack, flipping the bag daily.\u003c\/li\u003e\n\u003cli\u003eRinse, pat dry and rest uncovered on a rack in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 100–110°C (or use the oven) until it reaches at least 63°C internal, then chill completely and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The overnight air-dry forms a tacky surface that grabs smoke and gives you that deep bacon colour.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"COAST N SMOKE","offers":[{"title":"Default Title","offer_id":44515178119210,"sku":"CNS-BACONCURE","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/coast-n-smoke-bacon-cure-front.png?v=1783517039"},{"product_id":"butchers-axe-chicken-injection-brine-500g","title":"BUTCHERS AXE: Chicken Injection \/ Brine – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury poultry brine, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients \u0026amp; allergens to be confirmed from the physical label — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole birds, chicken pieces \u0026amp; turkey\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eJuicy birds, no guesswork\u003c\/h2\u003e\u003cp\u003eChicken Injection and Brine is the Butchers Axe answer to dry poultry — developed by Australian BBQ champions to lock moisture and flavour into whole birds and comp chicken. Dissolve it, inject or brine, and let it work its way through. Tried and tested on the circuit, it turns an ordinary roast chook into a standout.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA savoury, poultry-friendly brine that seasons and holds moisture from the inside. It's built to keep breast meat juicy and season right to the bone, without adding heat or overpowering the bird's own flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (chicken stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly into a whole bird, or use as a brine for pieces.\u003c\/li\u003e\n\u003cli\u003eRest at 0–4°C for a few hours so it distributes.\u003c\/li\u003e\n\u003cli\u003ePat dry, rub the skin, then roast or smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting or brining. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made. Full ingredient and allergen information to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/291_grinning-basting-spatchcock.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: don't over-brine a bird — a few hours in the fridge is plenty, then pat the skin bone-dry so it crisps instead of steams. Season it with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e and finish the plate with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e. Juicy bird, crackling skin, no guesswork.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Smoked Whole Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eJuicy breast meat, every single time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp Chicken Injection \/ Brine powder; 150ml chicken stock; 1 tbsp oil and your favourite chicken rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the powder in warm stock, cool it, then inject into the breasts, thighs and drumsticks.\u003c\/li\u003e\n\u003cli\u003eRest in the fridge for 3 hours, then pat the skin bone-dry.\u003c\/li\u003e\n\u003cli\u003eOil, rub and cook at 160°C for about 1.5 hours until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury moisture-and-flavour brine with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere can I check the ingredients?\u003c\/strong\u003e The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury moisture-and-flavour brine with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Where can I check the ingredients?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526763704362,"sku":"BA-CHKN-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-chickeninj-front-t.png?v=1783310248"},{"product_id":"meat-church-bird-baptism-poultry-brine-20oz","title":"MEAT CHURCH: Bird Baptism – Poultry Brine (567g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — a brine (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz) re-sealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole turkey, whole chicken, chicken pieces, wings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBird Baptism: the comp-chicken brine that turns dry birds into juicy ones\u003c\/h2\u003e\n\u003cp\u003eMeat Church Bird Baptism is a poultry brine mix from Matt Pittman's Meat Church in Waxahachie, Texas, built from his competition chicken recipe for whole turkey, whole chicken, chicken pieces and wings. Soak your chook or Christmas turkey overnight and it comes out seasoned right through and juicy to the bone, whether it's headed for the smoker, the kettle or the oven. One 567g pouch does a whole turkey in a single hit.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean and savoury rather than loud. Salt does the heavy lifting, pulling moisture and seasoning deep into the meat, while a touch of sugar rounds it out and helps the skin colour up. Spices and garlic sit quietly underneath, so the bird tastes properly seasoned without stealing the show from your rub. Zero heat — it's a base layer, not a finish.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken:\u003c\/strong\u003e mix 1 cup of brine with about 1.9 litres (½ US gallon) of water, chicken stock or broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTurkey:\u003c\/strong\u003e mix the entire bag with about 3.8 litres (1 US gallon) of water, or enough to fully submerge the bird.\u003c\/li\u003e\n\u003cli\u003eBrine in a food-safe container or brine bag for roughly 1 hour per 450g — or just go overnight. Rinse thoroughly, then pat completely dry before seasoning and cooking.\u003c\/li\u003e\n\u003cli\u003eStruggling to dissolve it? Warm the mix in a saucepan, then chill it completely before the bird goes in.\u003c\/li\u003e\n\u003cli\u003eRogue move: throw in whole black peppercorns, citrus slices or fresh herbs to steer the flavour your way — and brine a tray of wings before they hit the smoker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA free-flowing, salt-and-spice brine mix in a black re-sealable stand-up pouch, so you can do a few chooks across the season or the whole bag for one big turkey.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz). \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHand-picked by The Rub Hub — see the full \u003ca href=\"\/en-nz\/collections\/meat-church\"\u003eMeat Church range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ok-sign.png?v=1782795599\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eI've smuggled a brined turkey onto more than one Christmas table and nobody's ever asked for the gravy to rescue it. Baptise the bird overnight, drive it deeper with \u003ca href=\"\/en-nz\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eT-Bird's Chicken Injection\u003c\/a\u003e, then finish the skin with sweet \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eHoney Hog\u003c\/a\u003e or the Cajun kick of \u003ca href=\"\/en-nz\/products\/meat-church-holy-voodoo-seasoning\"\u003eHoly Voodoo\u003c\/a\u003e. — Darryl Rubb, The Rub Smuggler\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow long should I brine a turkey or chicken?\u003c\/h3\u003e\n\u003cp\u003eMeat Church recommends about 1 hour per pound (roughly 450g) of poultry — overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.\u003c\/p\u003e\n\u003ch3\u003eHow much does one bag make?\u003c\/h3\u003e\n\u003cp\u003eThe whole 567g bag goes into about 3.8 litres (1 US gallon) of water for a turkey. For chicken, mix 1 cup of brine with about 1.9 litres (½ US gallon) of liquid, so one bag covers several chooks.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It's a brine, not a rub — Cool As · 0\/11 on the Rub Hub Heat gauge. The ingredients are salt, sugar, spices and dehydrated garlic.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How long should I brine a turkey or chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Meat Church recommends about 1 hour per pound (roughly 450g) of poultry - overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much does one bag make?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The whole 567g bag goes into about 3.8 litres (1 US gallon) of water for a turkey. For chicken, mix 1 cup of brine with about 1.9 litres (half a US gallon) of liquid, so one bag covers several chooks.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a brine, not a rub — Cool As · 0\/11 on the Rub Hub Heat gauge. The ingredients are salt, sugar, spices and dehydrated garlic.\"}}\n  ]\n}\n\u003c\/script\u003e\n","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529646633002,"sku":"MEAT_CHURCH_BIRD_BAPTISM_BRINE","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-bird-baptism-poultry-brine-567g-front-v2.png?v=1793975715"},{"product_id":"meat-church-chicken-injection-t-birds-poultry-injection-16oz","title":"MEAT CHURCH: T-Bird's Chicken Injection – Competition Poultry Injection (454g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — savoury and rich, no chilli (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 454g (16oz \/ 1lb) re-sealable bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy; contains MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole chook, thighs, drumsticks, turkey breast\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eT-Bird's Chicken Injection: the comp secret that stopped being a secret\u003c\/h2\u003e\n\u003cp\u003eMeat Church T-Bird's Chicken Injection is a competition poultry injection from Matt Pittman's Meat Church in Waxahachie, Texas, made for whole chook, thighs, drumsticks and turkey breast. It's the injection his team ran on the circuit before they ever put it in a bag — a savoury, buttery mix you drive into the bird so it cooks juicier and eats richer all the way to the bone.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eStraight savoury on the front — concentrated chicken stock and salt, the kind of deep umami that makes a bird taste more like itself. The middle turns buttery and round, with natural butter flavour doing the heavy lifting where most injections go thin and salty. It finishes clean and moreish rather than seasoned, because the job here is depth, not a flavour hat. Nothing in it fights the rub you put on the outside.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStart at 1\/3 cup of mix to 1 cup of liquid, whisk until it's fully dissolved, then taste and go stronger or thinner from there — consistency is personal preference.\u003c\/li\u003e\n\u003cli\u003eSwap the water for low-sodium chicken stock, or run a 50\/50 stock and apple juice blend, for a touch of sweetness that caramelises on the skin.\u003c\/li\u003e\n\u003cli\u003eInject a whole chook in a grid roughly every 3–4cm through the breast and thighs, going easy — you want it plumped, not waterlogged and leaking.\u003c\/li\u003e\n\u003cli\u003eStrain the mix through a fine sieve before it goes near the injector needle if you want a clog-free run.\u003c\/li\u003e\n\u003cli\u003eRogue move: inject a turkey breast the night before Christmas lunch, then season the outside with a sweet rub. It's the difference between dry white meat and the bit everyone fights over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bag\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing pale powder in a 1lb re-sealable bag — not a liquid, so you mix it to the strength you want rather than paying to ship someone else's water. It dissolves quickly and stays in suspension thanks to the xanthan, which is what keeps it from separating in the injector halfway through a bird.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hydrolyzed Vegetable Protein [Hydrolyzed Soy and Corn Protein \u0026amp; Salt, with Partially Hydrogenated Vegetable Oil (Cottonseed, Soybean) Added]. Monosodium Glutamate, Sodium Phosphate, Xantham Gum, Natural Butter Flavor and Chicken Flavor (Chicken Stock, Flavor \u0026amp; Salt).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Contains monosodium glutamate. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/916_wink-chicken-injector.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBlokes have been losing chicken categories to this bag for years and never knew it. Inject the bird, then hit the outside with \u003ca href=\"\/en-nz\/products\/heavenly-hell-pinch-dat-tail-suck-dat-head-cajun-rub-150g\"\u003eHeavenly Hell Pinch Dat Tail Cajun Rub\u003c\/a\u003e for cajun bite or \u003ca href=\"\/en-nz\/products\/plowboys-bbq-yardbird-rub\"\u003ePlowboys Yardbird\u003c\/a\u003e for a proper competition finish. Keep \u003ca href=\"\/en-nz\/products\/misty-gully-chicken-rub-260g\"\u003eMisty Gully Chicken Rub\u003c\/a\u003e in reach if you'd rather play it straight. Wink.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Juicy Injected Whole Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe comp trick that stopped being a secret.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg); ⅓ cup T-Bird's Chicken Injection; 1 cup low-salt chicken stock; 2 tbsp of your favourite chicken rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the injection into the stock until fully dissolved.\u003c\/li\u003e\n\u003cli\u003eInject the breasts, thighs and drumsticks every few centimetres, wipe off any spills, rub the outside and rest 1 hour in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 150°C for 1½–2 hours until the thigh reads 75°C, then rest 10 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Injecting puts flavour and moisture deep in the meat where a rub can't reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eHow much injection do I mix per bird?\u003c\/h3\u003e\n\u003cp\u003eStart with 1\/3 cup of the mix to 1 cup of liquid. That's Meat Church's own recommendation and it's a starting point, not gospel — taste it and thin it out if you prefer a lighter hit.\u003c\/p\u003e\n\u003ch3\u003eDo I still need to brine?\u003c\/h3\u003e\n\u003cp\u003eNo. Injecting drives moisture and flavour straight into the muscle, which is faster and more targeted than a brine. If you want both, go lighter on each.\u003c\/p\u003e\n\u003ch3\u003eCan I use it on turkey?\u003c\/h3\u003e\n\u003cp\u003eYes. It works the same way on turkey breast and whole birds, and it's the easiest fix there is for dry white meat.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes — monosodium glutamate is listed on the label. It's gluten free and contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eIs T-Bird's Chicken Injection spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It's savoury and buttery with no chilli — Cool As · 0\/11 on the Rub Hub Heat gauge.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How much injection do I mix per bird?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Start with 1\/3 cup of the mix to 1 cup of liquid. That is Meat Church's own recommendation and it is a starting point, not gospel - taste it and thin it out if you prefer a lighter hit.\"}},\n    {\"@type\": \"Question\", \"name\": \"Do I still need to brine?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Injecting drives moisture and flavour straight into the muscle, which is faster and more targeted than a brine. If you want both, go lighter on each.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I use it on turkey?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It works the same way on turkey breast and whole birds, and it is the easiest fix there is for dry white meat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - monosodium glutamate is listed on the label. It is gluten free and contains soy. Always check the physical label.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is T-Bird's Chicken Injection spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's savoury and buttery with no chilli — Cool As · 0\/11 on the Rub Hub Heat gauge.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529647353898,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-t-birds-chicken-injection-454g-front.png?v=1784779760"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/cures-and-brines-medallion.png?v=1786360283","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/cures-and-brines.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}