 The one thing that I tell people about how to make their upland game and their waterfowl taste better is to brine it. Now, I get my high mountain brine. I get it in these seven pound bags. That's how much of this brine that I go through. And there's organizations like Chapters of Ducks Unlimited and South Carolina Waterfowl that I have given these seven pound bags to. And it's changed the way their ducks taste. The whole concept of the brine is that with a duck or a goose or a pheasant, there's going to be a little capillary blood. There's going to be some juice in there. Where we lose a lot of people with cooking game is that they don't want it to be bloody. So they cook the snot out of it until it's overcooked, jerky-like. Not the jerky's bad, but I don't want my duck to taste like jerky. And if they would just brine it first, which is going to add moisture, it's going to add flavor. It actually kind of bleaches it out a little bit. The color of it becomes less dark. I've done taste testings where I've put ring neck ducks against mallards that were both brined overnight in the high mountain product. People couldn't tell the difference between the mallard and the ring neck. So if you're a duck snob and you don't eat certain ducks, you don't eat spoonies, you don't eat sea ducks, you don't eat ring necks, if at first you put them overnight in this high mountain brine, it's a very, very different animal. It's much milder. It's lighter in color. You haven't changed the taste of it. You haven't soaked it in some kind of ridiculous marinade to not make it taste like duck. And with Thanksgiving, with a domestic turkey, if you brine your domestic turkey in the high mountain brine for 24 hours, pat it dry and then start the cooking. It's going to be more moist. It's going to cook faster and it's going to taste better provided that you don't overcook it.