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Recipes
How To
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Marinades
Marinating is the addition of a chemical solution to meat during processing, which affects the connective tissue. Don't get turned off by the word 'chemical' since the world and everything in it is made of chemicals, including our bodies. In this case these chemicals are "Marinades" and are used to both flavor and tenderize meat. They are applied to meat by soaking, injection and/or under vacuum. When soaking meat always keep under refrigeration.
Soaking is the slowest and least effective way of marinating meats. Simply pour the marinade over the meat and let stand under refrigeration for a period of time - usually overnight.
You may use a Meat Pump or an Injector to inject (pump) marinades into meat. Or you may punch holes into meat with a hand held meat tenderizer which in turn allows for better and faster penetration
Vacuum Tumbling removes the air from a drum, creating a vacuum, while rotating or tumbling the product inside the drum. This allows the meat pores to open up and accept the marinade. The tumbling action of a few minutes allows for a greater pickup up of marinade - 10% - 20% compared to 1% - 2% when soaking for 48 hr.
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