Let's cover what is a marinade and what is the process of marinating. A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks, chicken, duck or fish.
I often marinate foods before grilling. In fact I will 95% of the time marinate my pork ribs, chicken and some steaks. If you can't afford the high dollar meats like some then you opt for reasonably priced cuts then looks to ways to tenderize the meats and build flavors. Actively I use a combination of dry marinades and wet marinades. I use quite often just simple yellow mustard as a base marinade. I allow the mustard to remain on the meat at a minimum of 2 hours before adding some dry style marinade. Once the mustard has done its job I add on in generous fashion a dry marinade. Some will ask how to you know if the marinade has done its job. You know by examining the texture of the meat before and after the meat marinade has been applied and rested. If the meat appears loose and pliable then the marinade has broken down much of the loose connective tissue making the acceptance of seasoning easier. If the meat still appears tough then it's best to allow the meat to continue marinating to achieve that pliability.
With the meat marinated the seasonings will be absorbed to flavor at a higher level than if the meat was dry.
Take a look at the process and determine what you might consider a meat that can be marinated. Give the process a test and you'll see the results will be well worth it.
Learn More About Marination
This product was added to our catalog on Thursday 21 September, 2017.