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Make it Meaty BBQ Injection (to make 1 Quart) - 38g (1.3 oz)

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  • Make it Meaty is a dry mix designed specifically to enhance competition barbecue, naturally, without adding any unwanted flavors. Its proven combination of commercial-grade enhancers brings out the best in meat without any artificial taste or aftertaste. It's subtle, but effective. Our blind taste-tests with focus groups preferred Make it Meaty every time.
  • Mix it with water, inject or soak, and see immediate improvements in taste, texture and appearance.
  • Make it Meaty is designed for barbecue, but it works just as well on Thanksgiving turkey or anytime you want to elevate your cooking.
  • Make it Meaty works on all meats, because it has no flavor of its own. What it does is make the flavor you already have come to life.
  • Make it Meaty improves texture by locking in natural juices. It boosts flavor with proven enhancers, giving judges more in that “one bite”.
  • Make it Meaty works with your existing spice blends, bases and the other flavor profiles you've developed. It's clear, too, so never any streaking!
  • Never tried injecting? Maybe it's time to start.


Download instructions here
  • Mix 38g (about 1.75fl oz by volume, or 4 level TBS) of Make it Meaty with 1 quart of cold water or other liquids. For other sizes, such as the one gallon or five gallon pack, mix accordingly. Liquid can be broth, stock, water, juice, etc. Make it Meaty is effective over a wide range of pH, but mix just before use for best results, especially when adding vinegar or other acids.
  • Product may settle, so mix before measuring small amounts.
  • Refrigerate or chill liquid to 40° Fahrenheit before use.
  • For meats thicker than one inch, inject thoroughly at one-inch intervals in a checkerboard pattern for best results.
  • For meats thinner than one inch, submerse and soak.
  • Allow a minimum of 4-6 hours to take effect. Longer is better.
  • It's best to mix just before use for best results, but after mixing, Make it Meaty may be refrigerated or frozen for later use; practice standard food safety and discard if mold, bacteria or other contaminants are present.
  • Discard any cross-contaminated mixture.

“Rule of thumb” for required injection amounts:

  • Chicken, 1-2oz per thigh, soak overnight or under vacuum.
  • Brisket and pork, 16-32oz per 5 pounds, Inject in checkerboard pattern, allow to marinate 4-6 hours or overnight in remainder.
  • Pork ribs, 8-16oz per rack, inject between bones or soak overnight.
  • Turkey, 16-32oz per bird. Inject each side of the breast and wings.
  • Your experience may vary. Experiment to find your personal preference!

RRP: £12.95
NOW: £12.95
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