Marination is a process that infuses meat with ingredients that add another dimension of flavor. It also tenderizes meat, improves texture and/or juiciness.
Three components of a good marinade: acidic liquid, oil, and seasonings. Acid is used to break down the meat, oil is used to keep the meat from drying out, and spices are used to additional flavor to the meat.
Example: apple juice, olive oil, seasoning salt and pepper (or your rub)
Always use non-reactive containers (ceramic, glass, stoneware, food-grade plastic, wood, porcelain) when marinading meat. Never use aluminum pans, the acid in the marinade can react with aluminum.
Do not reuse the marinade again once you have let your meat sit in it. Always keep the meat you are marinading or have marinated on ice or in the refrigerator until you're ready to apply the rub and put it on the smoker.
Use 1/2-cup of marinade per pound on the meat
Marinade at least 1 or more hours, refrigerated
There are a variety of marinades to use, you just have to research and try the one you like.
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