stewart wrote:
>
> 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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