PENMART01 wrote:
>
> 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.
>
> Sheldon
> ````````````

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

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dl...s&userid=Katra