Marinating
Guidelines
* Marinating Tips: Never marinade foods in metal containers
for extended lengths of time (I hr. plus). The acids in foods
can react with metal, causing an unpleasant taste. Instead,
use glass, ceramic, plastic zip lock bags or plastic containers
for marinating.
* Meat Safety Tip: To reduce the risk of spoiling, store
meat in the refrigerator until you are ready to cook. Never
thaw or marinade meat at room temperature, especially in warm
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Marinating
Times
Beef Steaks: Marinade 1 hour, for cuts up to 1/2 inches
thick. For thicker steaks, add 30 minutes marinating time
for each 1/4 inch of thickness.
* Pork Steaks: Marinade at least 2 hours or more, and
if you prefer baste with our marinade while cooking to keep
meat juicy.
* Hamburger: Marinating is not necessary, just pour on
ground meat and grill.
* Chicken Breast Fillet: Marinade an 8 oz. chicken breast
30 to 45 minutes. Cooking time 8 to 10 minutes on a hot
grill.
* Venison Steaks or Chops: Marinade 2 hours, marinade
whole loins or tenderloins 6 to 8 hours.
* Deer Jerky: Marinade 1/4 inch strips of venison at least
2 hours before dehydrating.
Buckhead
Wildlife Marinade is also great on many other wild game meats,
such as dove, quail, rabbit and duck. Buckhead was developed
especially for deer, but works well on any meat on the grill,
in the skillet, oven, crockpot, and even your George Foreman!!
If you try it on other game and come up with a good recipe
we would love to hear from you so we can share it with other
wild game lover customers.
Foods
& Things, Inc.
582 Memorial Drive
P.O. Box 261
Breese, IL 62230
618 526 4478
Copyright
© 2001 - 2007 www.chefsrequest.com All Rights Reserved
Copyright © 2001 - 2007 Foods & Things. |
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