A must for pumping cure into hams, dried beef, pork loins, turkeys, dried venison, or any larger piece of meat that is being cured. The 4 oz. meat pump comes to you in two sections and is chrome plated. Needle unscews for easy storage and has 12 separate holes drilled into it so that the cure can actually be sprayed into meat that is being cured. Needle is 5-1/2 in. long. Chrome Plated Brass.
