On 23 Jul 2004 01:58:44 -0700, (torlesse) wrote:

sorry, I forgot to ask this in my last mail - do you need any special
requirements in the marinade for the meat to keep for several days? -
eg, lots of vinegar...Tanks

The more vinegar (or other acid) in a marinade, the _less_ time you
want to leave meat in it. Too long means the meat turns to mush.
Marinades can range from 20 to 30 minutes, or up to overnight, but
more than 24 hours requires something different.

For longer term storage like a few days, you would not want that type
of marinade.

You might look into brining, which is done before cooking certain
meats. Done right, it produces a much moister final product from the
grill, broiler or oven.

In many cases, uncooked meats are commercially packed in a brine
solution with flavoring, and refrigerated for several days before
cooking. Read some labels, where they warn that the total weight could
include up to X% of a flavoring solution.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom