Opinion please...

stewart said:

I'm considering a pressure-marinador.

Take a Pressure cooker

Drill a hole and screw in an air inlet nipple. place food into cooker cover with marinade put
several lbs of pressure to "force" marinade into the meat.

your thoughts???

Why??? :-)

When I marinade, I use a BIG bowl and make sure that the meat is well covered with the liquid, then
cover that pressed down with some saran wrap to keep everything tight.

If you marinade for 2 or 3 days, that will more than soak all flavor into the meat! Lately, I've
been marinating jerky meat for 5 to 7 days at 38 degrees and have experienced NO spoilage, and have
the most toothful jerky as a result. It's coming out very tender and loaded with flavor.

My original estimate in the freezers was WAY off! I thought I had maybe 30 or 40 lbs. of meat to do.
Turns out, between mine and dad's freezers, to be closer to 100 lbs. :-P (Venison and Emu)

This is going to take awhile. <G>

K.

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stewart said:

I'm considering a pressure-marinador.

Take a Pressure cooker

Drill a hole and screw in an air inlet nipple. place food into cooker cover with marinade put
several lbs of pressure to "force" marinade into the meat.

your thoughts???

Buy a Tilia Foodsaver. It is made to do that.

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

"stewart" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm considering a pressure-marinador.

Take a Pressure cooker

Drill a hole and screw in an air inlet nipple. place food into cooker cover with marinade put
several lbs of pressure to "force" marinade into the meat.

your thoughts???

Won't work. As soon as you apply pressure the meat will be compressed slightly until the
pressure inside the meat will be the same as the pressure outside, so there's no force pusing
the marinade in.

--
Peter Aitken

Remove the [censored] from my email address before using.

stewart said:

I'm considering a pressure-marinador.

Quoted message said:

Take a Pressure cooker

Quoted message said:

Drill a hole and screw in an air inlet nipple. place food into cooker cover with marinade put
several lbs of pressure to "force" marinade into the meat.

Quoted message said:

your thoughts???

Seems like one of those silly uselss kitchen gadgets. I just dump the stuff that needs to be
marinaded into a bowl, dump in the marinade, and cover the bowl tightly. Works well for me.

stewart said:

your thoughts???

Put your food in a big (gallon-sized) ziploc bag with the marinade. Push as much air out as
possible and close it. Squish it around to get all the meat in contact with marinade, and put it in
the refrigerator. It does not necessarily take much time, depending on the marinade and the meat.
For example, I marinade pieces of chicken in tequila-lime marinade for 2-3 hours and plenty of
flavor seeps in.

For larger items that will not fit in a bag use a bowl and try to submerge as much of the food as
possible. Cover with plastic wrap.

--
John Gaughan
johngaughan.netjohngaughan.netOpen ↗
[email hidden]

In article <[email hidden]>, Peter

Aitken said:

"stewart" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm considering a pressure-marinador.

Take a Pressure cooker

Drill a hole and screw in an air inlet nipple. place food into cooker cover with marinade put
several lbs of pressure to "force" marinade into the meat.

your thoughts???

Won't work. As soon as you apply pressure the meat will be compressed slightly until the
pressure inside the meat will be the same as the pressure outside, so there's no force pusing
the marinade in.

Thanks for your reply.

I was thinking that the pressurization of air would force the liquid into the meat.

Wouldn't it??

so how about sharing your recipe for jerky with those of us who have heard about it but know nothing
else about it. we can buy jerky spices in the U.k. but they usually get used for sprinkling on the
barbie food.tastes nice but would like to use them properly.start to finish recipe please and what
cut of beef to use. many thanks.

stewart said:

In article <[email hidden]>, Peter Aitken

Quoted message said:

"stewart" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm considering a pressure-marinador.

Take a Pressure cooker

Drill a hole and screw in an air inlet nipple. place food into cooker cover with marinade put
several lbs of pressure to "force" marinade into the meat.

your thoughts???

Won't work. As soon as you apply pressure the meat will be compressed slightly until the
pressure inside the meat will be the same as the pressure outside, so there's no force pusing
the marinade in.

Thanks for your reply.

I was thinking that the pressurization of air would force the liquid into the meat.

Wouldn't it??

Post the physics of it and it might be considered... :-) Or better yet, the stoichiometry.

K.

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paula said:

so how about sharing your recipe for jerky with those of us who have heard about it but know
nothing else about it. we can buy jerky spices in the U.k. but they usually get used for
sprinkling on the barbie food.tastes nice but would like to use them properly.start to finish
recipe please and what cut of beef to use. many thanks.

Ah, ok.... :-)

Right now I'm trying to preserve all of the venison and emu that is in the freezers. Dad's and my
freezers... Both are VERY lean meats! And tend to freezer burn. :-p

If it were beef, I'd use shoulder or rump. Anything that is NOT well marbled! Jerked fat tends to
rancidity. :-)

I use Kikoman low sodium teryaki and some low sodium (lite) Kikoman soy sauce, and add onion and
garlic powder, salt free lemon pepper and some pure Maple syrup to taste.

If you freeze the meat in slabs and partialy thaw it to where it's just a bit "crunchy" frozen, you
can slice it really thin, just under 1/8 inch thick or so. Up to 1/4 inch works ok but that is
pushing it.

Drown the meat in that mix by either covering it with saran wrap so the meat is covered in the
marinade, or putting it into large heavy duty ziplocks also works well, as long as you remove
all the air.

Marinate for 5 to 7 days at 34 to 38 degrees, (Ok, I have an old and valuable Hobart unit that is 40
cubic ft. I got for free since it is old, and have sunk about $600.00 into repairs over 4 years and
do NOT regret it since it currently holds a stable temp!) then lay the slices in a dehydrator, and
rotate the trays every day for even drying until the meat is dried to your liking. Usually takes,
for my cheap units, 3 to 5 days to dry. I store it refrigerated with dessicants since I like to keep
it somewhat low salt. Higher salt contents will preserve longer.

Some people add lots of cracked pepper. Toooooo much for me. :-)

Making jerky is not difficult. It's a matter of marinating, then drying and there are zillions of
flavorings. We humans have dried meat for thousands of years as a method of preservation. :-)

K.
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hmm, sounds good but i have not come across de-hydrators over here.thanks for your response anyway.

Katra'inka said:

stewart said:

I'm considering a pressure-marinador. your thoughts???

Why??? :-)

When I marinade, I use a BIG bowl and make sure that the meat is well covered with the liquid

A big bowl wastes a lot of marinade. I gotta squeeze my meat into an extra large, super-size, jumbo
Zip-Loc condom... um, Katra'inka, you okay... all of a sudden you look faint. hehe

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

In article <[email hidden]>, John Gaughan

Quoted message said:

Put your food in a big (gallon-sized) ziploc bag with the marinade. Push as much air out as
possible and close it. Squish it around to get all the meat in contact with marinade, and put it in
the refrigerator. It does not necessarily take much time, depending on the marinade and the meat.
For example, I marinade pieces of chicken in tequila-lime marinade for 2-3 hours and plenty of
flavor seeps in.

For larger items that will not fit in a bag use a bowl and try to submerge as much of the food as
possible. Cover with plastic wrap.

For pieces of meat so large that they can't be accomodated by the largest size standard Zip-type
bags then those pieces are not good candidates for marinating simply by soaking, those would be too
massive for penetration by mere soaking, therefore would be best served by needle injection.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

(PENMART01) said:

I gotta squeeze my meat into an extra
large, super-size, jumbo Zip-Loc condom...

Your meat wouldn't fill the rubber your doctor uses to shove a finger in your ass.

Gar

PENMART01 said:

Katra'inka said:

stewart said:

I'm considering a pressure-marinador. your thoughts???

Why??? :-)

When I marinade, I use a BIG bowl and make sure that the meat is well covered with the liquid

A big bowl wastes a lot of marinade. I gotta squeeze my meat into an extra large, super-size,
jumbo Zip-Loc condom... um, Katra'inka, you okay... all of a sudden you look faint. hehe

Sheldon ````````````

Oooohhhh baaaybee!!!! ;-D

K.

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PENMART01 said:

For pieces of meat so large that they can't be accomodated by the largest size standard Zip-type
bags then those pieces are not good candidates for marinating simply by soaking, those would be
too massive for penetration by mere soaking, therefore would be best served by needle injection.

Marination doesn't penetrate meat much anyway. It's effects are limited to the meat's surface, it
does not go very deep. There is some diminution of it's effect with larger cuts, but that's because
of the lower surface area to volume ratio, not less penetration.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

PENMART01 said:

For pieces of meat so large that they can't be accomodated by the largest size standard Zip-type
bags then those pieces are not good candidates for marinating simply by soaking, those would be
too massive for penetration by mere soaking, therefore would be best served by needle injection.

That depends. If you had a large but relatively thin piece of meat, it might not fit in a ziploc
bag, but marination could still work.

But I do agree that marinade will not penetrate very deep in a thick cut of meat.

--
John Gaughan
johngaughan.netjohngaughan.netOpen ↗
[email hidden]

PENMART01 said:

In article said:

PENMART01 said:

For pieces of meat so large that they can't be accomodated by the largest size standard Zip-
type bags then those pieces are not good candidates for marinating simply by soaking, those
would be too massive for penetration by mere soaking, therefore would be best served by needle
injection.

That depends. If you had a large but relatively thin piece of meat, it might not fit in a ziploc
bag, but marination could still work.

You must be talking mammoth meat, because I know of no thin cuts of beef/pork that won't fit or
can't be folded to fit into the typical large size Zip-type bags... and in cases of larger pieces,
such as an entire rack of ribs, they can be cut in half... I cut the thin end off to cook
separately anyway and then have never had a problem fitting the rest in the bag.

Quoted message said:

But I do agree that marinade will not penetrate very deep in a thick cut of meat.

With larger cuts I'll submerge the piece a la sauerbraten.

Sheldon ````````````

Brisket... ;-) It can be marinated in a very large, clean, trash bag. They are generally BBQ's
whole, or slow roasted.

K.

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Katra said:

Brisket... ;-) It can be marinated in a very large, clean, trash bag. They are generally BBQ's
whole, or slow roasted.

Trash bags aren't food grade. Try a cooler, instead.

nancy

Nancy Young said:

Katra said:

Brisket... ;-) It can be marinated in a very large, clean, trash bag. They are generally BBQ's
whole, or slow roasted.

Trash bags aren't food grade. Try a cooler, instead.

nancy

Good idea... :-) I just posted that because it's what one of the guys at work suggested. His brisket
has been some of the best I've ever tried!