FAB injectable marinades are designed by food scientist Joe Ames for the express purpose of improving the flavor and texture of meat products. The use a proprietary (read secret) blend of ingredients that help improve everything about your cooked meat product. Mix the product with liquid and inject or marinade according to the instructions and find out why top chefs and competition teams use FAB products.
FAB is designed to—
Enhance natural meat flavors
Make your BBQ juicier
Improve texture for better slicing and taste
Increase yields
FAB users win awards, with top finishes in major competitions
Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed, or peanut oils), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. Note: This product in produced in a facility that uses peanut oil.
FAB PROCEDURES:
- Mix approximately 1 cup (i.e., 139g or 4.9 oz) of FAB with ~ 2 to 4 cups (i.e., 454g or 15.3 fl oz.) of water or fruit juice until slightly thickened (should resemble a thin gravy).
- Inject at least 10% of total raw meat weight, approximately two fluid ounces per pound of raw meat, at 2-to-3 inch intervals over the surface area of the meat.
- Refrigerate.
- IMPORTANT: marinate at least 4 hrs, turning occasionally.
- Cook at 250°F until internal temperature reaches 160°F.
- Cool to 140°F.
- Serve.
- Make more.
TIPS: FAB flavors may be mixed for your own special blend. The suggested 2:1 ratio of water to FAB is a starting point. Try FAB up to 8:1 for your personal preference. Inject slowly. Excess FAB can be frozen if it has not come into contact with raw meat.
