Pump - Brine - 4 Oz. Short Fat Style

Widely known as The Morton Pump.

For spray pumping (injecting) when curing hams, frying turkeys or marinating meats. Use this pump to inject cure, marinades or seasonings into large pieces of meat (fowl, pork, beef, lamb, poultry or wild game) or to get cure next to bone areas of hams and shoulders

• Pump frame & needle are nickel chromium plated tubular brass
• Plunger and plunger rod are nickel chromium plated solid brass
• Plunger rod has fluid oz marks to allow the correct amount to be pumped
• The finger/thumb rings and head cap are zinc die cast
• Cylinder 5-1/2" x 1-1/2"
• 14" long with needle attched
• Needle unscrews for easy storage - is 5-1/2" insertion length with 12 separate holes so the brine can be sprayed though out the meat
• Other style needles available