Originally Posted by kcmike
As the other guys have said, our new brine does both. It not only enhances the natural flavor of the meat, but it also contributes its own flavoring deep within the meat. While the added flavor always remains subtle and never over-powering, the strength of the flavor contribution is directly related to the strength of the brine as well as the length of the soak. The flavor profile is very unique and not "Thanksgiving turkey-ish" at all. The best way I can describe the flavor is that it's like you know the meat has been seasoned with something, but you just can't put your finger on what it is, but you can't stop eating it because it's so good! The Japanese call it "umami" or the indescribable fifth flavor. The cool thing is; it does all this NATURALLY! We don't use any phosphates or nitrates in our new brine. It's 100% All Natural with no soy, gluten or MSG!
I placed my test order. BTW, how did you get that ziplock back so stuffed? I've never seen one so full.