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 

• Comes with 2 needles - 5-1/2" insertion length
• Closed End Brining - 1/8" diamenter perforated with 8 holes along sides - closed end - for brines and marinades when all the ingredients are completely dissolved
• Open Ended Injection - 1/8" diameter opening at end of needle - allows for seasoning containing flakes to be injected  
• 1/4" open style needle is available