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FAB Injection Marinades

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FAB Mixes for
Injection & Marinating

FAB beef injection marinadeFAB chicken injection marinadeFAB pork injection marinade
Click to buy

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 FAB B - For Beef

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 FAB B Lite - For Beef and Veal

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 FAB C - For Chicken and Poultry

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 FAB P - For Pork

 

FAB is a proven award winner,
with top finishes in major competitions

FAB is designed to

bullet Enhances natural meat flavors
bulletMakes your BBQ juicier
bullet Improves texture for better slicing and taste
bulletIncreases yields
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No added salt, easy to use


 

FAB B lite

Beef/ Veal injection marinade mix.
Everything you love about FAB B,
but a bit lighter flavor and color.

FAB beef injection marinade
 

FAB B

Marinade mix for beef

FAB chicken injection marinade
 

FAB C

Marinade mix for chicken

FAB pork injection marinade
 

FAB P

Marinade mix for pork

catalog#825-8


Monster Marinade Injector
Coming soon!

6 inch Stainless steel
gourmet needle. Use
with FAB or your favorite
marinade.

How do I use FAB?

bulletStart by mixing two parts liquid with one part FAB by volume.
Use up to four parts liquid to suit your taste.
(By weight, 4-1 would be approximately 72% water/liquid to 28% dry mix)
Customize your mixture and experiment.
bulletStir well with moderate agitation until the mixture begins to thicken slightly.
bulletTry a variety of liquids like wine, balsamic vinegar in combinations
with water for your own custom blend.
bulletInject at least 10% of total weight of the raw meat. 
Thinner cuts (about an inch or so) can marinate directly, soaking without injection.
bulletUse about two ounces per pound of meat
bulletInjections should be done at about two to three inch intervals throughout the meat surface.
bulletAllow to marinate at least 4 hours under refrigeration, turning occasionally to assist in even marinating.
Use your vacuum sealer for faster action!
bulletCook at 220 F. or higher, depending on what you are preparing, until an internal temperature of at least 160 F. is reached. 
bulletAllow meat juices to equalize for about one half hour (or more) after cooking is finished and prior to slicing.

FAB can be injected into large cuts of meat like ribs and brisket, but it can also be used to soak into smaller cuts like chicken wings or flank steak. FAB will penetrate about an inch into a cut of meat, so the choice is yours. To get excellent results, inject FAB about every inch with an injector that has multiple holes on each side along the length of the syringe, like our Monster Marinade Injector, and avoid injectors that only have a single hole at the tip—they will not give sufficient distribution of FAB. Some of our customers even use tumblers to get the best, most even distribution. Give it a try and see which method achieves the results that work best for you.

FAB B
  • Contains: Hydrolyzed soy protein, partially hydrogenated soybean and cottonseed oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.
  • FAB B Lite
    Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils,, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.
    FAB C
    Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.
    FAB P
    Contains: Hydrolyzed soy protein, partially hydrogenated soybean and cottonseed oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.