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Bryan, I'm about 15 minutes from Freds' (St. Lawrence), however, I don't drive any longer so I will need a bit of a "heads-up" to arrange a driver. Maybe if we ask Fred real nice, he'll get us a few rocking chairs for out front.

Hey, Maybe we all should get together at Freds' when he has something good cooking out front of his store. He was cooking ABT in the rain when I was there.

Bryan, Fred had some on the floor. No samples tho'.

I was just in Fred's the other day and he confirmed that a container is on the way. He should have them in his store in 1 to 2 months. You could probably place orders now, or very soon. Hope this helps Joe Ames

Kirk, This may help get you started? http://www.newfoodforum.com/joesblog/?itemid=22 Joe

Dean, Pineapple juice can sometimes behave like a meat tenderizer. Try using another juice, like maybe apple. Joe

Dean, One more thing.. Maybe you are getting meat that has already been injected

Dean, It's not the FAB's. Have you checked your thermometers? Joe

CORNED BEEF Tender, juicy corned beef is easy to make. Corned beef cured with Tender-Quick will slice firm. It will be tender. It will have unusually fine flavor and excellent appearance when cooked. The full richness of the hidden natural flavors in the meat are developed and intensified by the...

Fred, If you plan on just doing small batches IMHO here's a good start-up system. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=20685&item=4364061513&rd=1 These little grinders work just fine. I have been using one for years with no problems. They show up on Ebay frequently, and are...

If you would "jiggle" the FAB B injected meat a little more often during it's minimum 4 hour dwell time under refrigeration, the robust streaking will be absorbed. The goal is to obtain an even disribution of the injected mix. The FAB B isn't as forgiving as the others. Hope this helps Joe Ames

FYI Corned beef - a beef brisket, cured in a brine containing mixed pickling spice and cooked in moisture. Pastrami - a beef brisket, cured in a brine. coated with a variety of spices, Sometimes cracked black pepper only. Montreal Seasoning is gaining in popularity. Then cooked using dry...

Duane, My guess would be fats/oils are in the one that loses flavor cold and not in the others. Joe

Mix the cold meat and salt only, until the mix begins to get }tacky", continue mixing until it turns to "bouncy". Add everything else and form. Then there are binders such as Soy Protein Concentrate.... Hope this helps Joe Ames