Quote:
Originally Posted by scho63
I dislike those as they usually have been sitting too long in the marinade and too sugary as a result.
Have you tried taking one of those and marinating for 3-4 hours in one of Lawry's marinades?
My two favorites for pork are :
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I don't buy anything that is pre marinated/vacuum sealed, meat wise. unless it's chicken parts, corned beef or sausages.
next question: how many of ya'll have access to a butcher? and not in a deli either. proper butcher.
speaking of corned beef. if you are interested:
slow cooker or low heat on the stove top.
brown vinegar, brown sugar, bay leaves, chopped onion, garlic cloves, peppercorns, add veggies if you like.
(i only add this, as growing up in kansas, i never tasted corned beef this way. it always had a 'packet' of herbs but never knew what they were. please inform me of my errant ways
)