FAB P

FAB-P: Meat Enhancer for pork

Product #890-16 
Sixteen Ounces / Makes Two to Four Quarts
Store in a Cool Dry Area

FAB Meat Enhancer improves the flavor, texture, moisture, and yield of meat so it tastes the way you remember it! Great for all cuts and grades, especially roast and barbecued meats.

Remember when meat had real flavor? When chicken tasted like chicken, and beef like beef? Modern farming techniques bring meat to market faster than ever, but those same methods have robbed meat of its flavor.

The use of growth hormones, selective breeding and other techniques have made meats more affordable, but they’ve lost something. The average chicken you buy in the store is only six weeks old, and a report by the Iowa State University in 2008 states that faster-growing pigs have lower juiciness and tenderness than their slower-growing counterparts. This confirms what many of us have known all along—meat just doesn’t taste like it used to.

FAB brings back that flavor through innovative use of select ingredients and flavor enhancers, matched in perfect balance. FAB enhances the natural flavor of meat, but it doesn’t overpower it. FAB complements and fortifies the natural meat flavor, and in taste tests, the number one comment is that ‘fabbed’ meat “tastes meatier”.

Simply put, FAB makes meat taste like it should, like used to...but there’s more to FAB than flavor. FAB also improves the texture of meat, making it juicier, more tender and easier to slice. FAB increases yield, too, by as much as 10% or more. By helping to retain the natural juices of meat, FAB locks in flavor.

CONTAINS: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, monosodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.

FAB PROCEDURES: Mix approximately 1 cup (139 grams or 4 ½ ounces) of FAB with 2 cups (453.6 grams or 16 oz.) of water or fruit juice until slightly thickened (should be like a thin gravy).  Inject at least 10% of total raw meat weight, approximately two liquid ounces per pound of raw meat, at 2 to 3 inch intervals over the surface area of the meat.  Refrigerate.  Allow to marinate at least 4 hours, turning occasionally.  Cook at ~ 250°F until internal temperature reaches 160°F.  Cool to 140°F.  Serve.  Make more.