In article >, John Gaughan
> writes:

>PENMART01 wrote:
>> 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.

>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.


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