Marinating is a great way to flavor your meat. If you don’t marinade long enough you won’t get the result you want. Stubb’s has invested a lot of time in building marinades for all types of meat, and cooking situations. There are hundreds of marinades out there here are the Top 100!
- Trim your meat first. Removing fat and membranes will allow marinades to come in contact with the target meat you want.
- Make sure your meat is good and dry any excess liquid of any kind will dilute and act as a barrier against the marinade.
- Olive Oil, Butter, any other substance you want to put on the meat has to wait till after the marinade is done.
- Use enough to cover your meat. If you put your meat in a container that you can over fill with the marinade.
- Put it in a ziplock bag. Ziplock bags go from quart and smaller to 10 gallons. Ziplocks will not allow the meat to get out of the marinade or have parts that are not covered.
- Marinade over night. The longer you marinade the more thorough the marinade will penetrate.
- Let it come to room temperature before you take it out. This always works better.
- Anchovy marinades like Dale’s and Moore’s Marinade will flavor fairly quickly. Using Italian Dressing on chicken will take hours to make a difference.
- There is no downside to marinating. We have the top 100 try some out and enjoy what happens.