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???

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.

--
>^,,^< 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
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Katra'inka writes:

>stewart wrote:
>>
>> I'm considering a pressure-marinador.
>> your thoughts???
>
>Why??? :-)
>
>When I marinade, I use a BIG bowl and make sure that the meat is well
>covered with the liquid

A big bowl wastes a lot of marinade. I gotta squeeze my meat into an extra
large, super-size, jumbo Zip-Loc condom... um, Katra'inka, you okay... all of a
sudden you look faint. hehe


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

On 14 Dec 2003 22:42:15 GMT, (PENMART01) wrote:

> I gotta squeeze my meat into an extra
>large, super-size, jumbo Zip-Loc condom...

Your meat wouldn't fill the rubber your doctor uses to shove a finger
in your ass.

Gar

PENMART01 wrote:
>
> Katra'inka writes:
>
> >stewart wrote:
> >>
> >> I'm considering a pressure-marinador.
> >> your thoughts???
> >
> >Why??? :-)
> >
> >When I marinade, I use a BIG bowl and make sure that the meat is well
> >covered with the liquid
>
> A big bowl wastes a lot of marinade. I gotta squeeze my meat into an extra
> large, super-size, jumbo Zip-Loc condom... um, Katra'inka, you okay... all of a
> sudden you look faint. hehe
>
> Sheldon
> ````````````

Oooohhhh baaaybee!!!! ;-D

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
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so how about sharing your recipe for jerky with those of us who have
heard about it but know nothing else about it. we can buy jerky spices
in the U.k. but they usually get used for sprinkling on the barbie
food.tastes nice but would like to use them properly.start to finish
recipe please and what cut of beef to use. many thanks.

paula wrote:
>
> so how about sharing your recipe for jerky with those of us who have
> heard about it but know nothing else about it. we can buy jerky spices
> in the U.k. but they usually get used for sprinkling on the barbie
> food.tastes nice but would like to use them properly.start to finish
> recipe please and what cut of beef to use. many thanks.

Ah, ok.... :-)

Right now I'm trying to preserve all of the venison and emu that is in
the freezers. Dad's and my freezers... Both are VERY lean meats! And
tend to freezer burn. :-p

If it were beef, I'd use shoulder or rump. Anything that is NOT well
marbled! Jerked fat tends to rancidity. :-)

I use Kikoman low sodium teryaki and some low sodium (lite) Kikoman soy
sauce, and add onion and garlic powder, salt free lemon pepper and some
pure Maple syrup to taste.

If you freeze the meat in slabs and partialy thaw it to where it's just
a bit "crunchy" frozen, you can slice it really thin, just under 1/8
inch thick or so. Up to 1/4 inch works ok but that is pushing it.

Drown the meat in that mix by either covering it with saran wrap so the
meat is covered in the marinade, or putting it into large heavy duty
ziplocks also works well, as long as you remove all the air.

Marinate for 5 to 7 days at 34 to 38 degrees, (Ok, I have an old and
valuable Hobart unit that is 40 cubic ft. I got for free since it is
old, and have sunk about $600.00 into repairs over 4 years and do NOT
regret it since it currently holds a stable temp!) then lay the slices
in a dehydrator, and rotate the trays every day for even drying until
the meat is dried to your liking. Usually takes, for my cheap units, 3
to 5 days to dry. I store it refrigerated with dessicants since I like
to keep it somewhat low salt. Higher salt contents will preserve longer.

Some people add lots of cracked pepper. Toooooo much for me. :-)

Making jerky is not difficult. It's a matter of marinating, then drying
and there are zillions of flavorings. We humans have dried meat for
thousands of years as a method of preservation. :-)

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
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hmm, sounds good but i have not come across de-hydrators over
here.thanks for your response anyway.

paula wrote:
>
> hmm, sounds good but i have not come across de-hydrators over
> here.thanks for your response anyway.

It is too humid here in Texas during the summer to use the oven for
dehydrating, but it can be done during dryer weather like in the winter. :-)

You can try it then. Run the oven on low, if I remember correctly, mom
used to do it at about 150 degrees? Anyone please check that temp. if
you have done oven dehydrating???

You can order dehydrators on line quite easily!

http://www.google.com/search?hl=en&i...&q=dehydrators

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

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???

Buy a Tilia Foodsaver. It is made to do that.

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

"stewart" > wrote in message
.. .
> 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???

Won't work. As soon as you apply pressure the meat will be compressed
slightly until the pressure inside the meat will be the same as the pressure
outside, so there's no force pusing the marinade in.


--
Peter Aitken

Remove the crap from my email address before using.

In article > , Peter
Aitken > wrote:

> "stewart" > wrote in message
> .. .
> > 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???
>
> Won't work. As soon as you apply pressure the meat will be compressed
> slightly until the pressure inside the meat will be the same as the pressure
> outside, so there's no force pusing the marinade in.

Thanks for your reply.

I was thinking that the pressurization of air would force the liquid
into the meat.

Wouldn't it??

stewart wrote:
>
> In article > , Peter
> Aitken > wrote:
>
> > "stewart" > wrote in message
> > .. .
> > > 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???
> >
> > Won't work. As soon as you apply pressure the meat will be compressed
> > slightly until the pressure inside the meat will be the same as the pressure
> > outside, so there's no force pusing the marinade in.
>
> Thanks for your reply.
>
> I was thinking that the pressurization of air would force the liquid
> into the meat.
>
> Wouldn't it??

Post the physics of it and it might be considered... :-)
Or better yet, the stoichiometry.

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

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???

Seems like one of those silly uselss kitchen gadgets.
I just dump the stuff that needs to be marinaded into
a bowl, dump in the marinade, and cover the bowl tightly.
Works well for me.

stewart wrote:
> your thoughts???

Put your food in a big (gallon-sized) ziploc bag with the marinade. Push
as much air out as possible and close it. Squish it around to get all
the meat in contact with marinade, and put it in the refrigerator. It
does not necessarily take much time, depending on the marinade and the
meat. For example, I marinade pieces of chicken in tequila-lime marinade
for 2-3 hours and plenty of flavor seeps in.

For larger items that will not fit in a bag use a bowl and try to
submerge as much of the food as possible. Cover with plastic wrap.

--
John Gaughan
http://www.johngaughan.net/

In article >, John Gaughan
> writes:

>Put your food in a big (gallon-sized) ziploc bag with the marinade. Push
>as much air out as possible and close it. Squish it around to get all
>the meat in contact with marinade, and put it in the refrigerator. It
>does not necessarily take much time, depending on the marinade and the
>meat. For example, I marinade pieces of chicken in tequila-lime marinade
>for 2-3 hours and plenty of flavor seeps in.
>
>For larger items that will not fit in a bag use a bowl and try to
>submerge as much of the food as possible. Cover with plastic wrap.

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.


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

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.

Marination doesn't penetrate meat much anyway. It's effects are limited
to the meat's surface, it does not go very deep. There is some diminution of
it's effect with larger cuts, but that's because of the lower surface area to
volume ratio, not less penetration.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

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.

But I do agree that marinade will not penetrate very deep in a thick cut
of meat.

--
John Gaughan
http://www.johngaughan.net/

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
````````````
"Life would be devoid of all meaning were it without tribulation."

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

On Mon, 15 Dec 2003 16:14:05 -0600, John Gaughan
> wrote:

>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.
>
>But I do agree that marinade will not penetrate very deep in a thick cut
>of meat.

this is why god made chicken wings.

your pal,
blake