Follow-up Re:Marinade was Re: Tasha- Dehydrator and turkey jerky: Corrected

[Guest guest]

Marinade was Re: Tasha- Dehydrator and turkey jerky.Posted by: " Ruth

Hirsch " partner-in-healing@... heidinysSat May 29, 2010

12:00 am (PDT)

Hi,

I just happened to see a piece on Cooks Illustrated on marinade. they

said not to use vinegar/acid. Rather, to use a good olive oil--EVOO,

extra Virgin Olive Oil- base. Oil is a good carrier to bring the flavor

into the muscle and fat of the meat. That gets blended with herbs/

garlic,

literally in blender-- or, since it is a small amount, a spice or in

my case, a coffee grander not longer used for coffee. It becomes a

paste. Poke meat w a fork, so it

can absorb the flavor. The paste is now rubbed into the

meat and allowed to sit in fridge for one to twenty four hours. Then

it is

wiped off w a paper towel before grilling. For dehydrating for jerky/

grinding,

might leave the paste on.

I like Cook's Illustrated because-while many recipes won't work for

SCD-- they review lots of products and equipment, taking NO ADVERTISING>

I'll put a couple of examples below. The second marinade originally

included serrano chiles in adobe sauce, which is not SCD compliant, so

I removed that spice. Can use as is or improvise. These are

flexible. Enjoy!

Ruth

Marinade

6 tablespoons olive oil

6 medium cloves garlic , minced or pressed through a garlic press

(about 2 tablespoons)

1 medium shallot , minced (about 3 tablespoons)

2 tablespoons minced fresh rosemary

_______________________________________________________

Marinade

6 tablespoons vegetable oil/EVOO

6 medium cloves garlic , minced or pressed through a garlic press

(about 2 tablespoons)

2 medium scallions , minced (about 3 tablespoons)

1 medium jalapeño chile , minced (about 1 tablespoon)

______________________________________________________

INSTRUCTIONS

1. For Marinade: Puree all ingredients in blender until smooth,

scraping down blender jars as needed.

2. For Steak: Using dinner fork, poke steak about 20 times on each

side. Place on rimmed baking sheet or in large baking dish; rub both

sides of steak evenly with salt and then with paste. Cover with

plastic wrap and refrigerate at least 1 hour or up to 24 hours.

5b.Re: Tasha- Dehydrator and turkey jerky.Posted by: " TQ " tsquast@...

tsquastThu May 27, 2010 3:44 am (PDT)

Does anyone have a recipe for legal marinades? I guess I cannot

envision how ground meat cooked could be formed to make jerky?? Thanks.

>Tasha,

>

>Actually it doesn't. It does say that marinating first helps to make

meats tender and add flavor. If it were me, I would marinate, cook,

marinate and then dehydrate to get a really full flavor in the turkey

or chicken. Cooked chicken and turkey taste nice, but to me the spice

flavors seems to dissipate quickly/don't absorb well during cooking

unless it is bathed in a flavorful sauce or something -- which you

could do too and then the sauce would be dried onto the turkey/chicken

as well, more so than a simple marinade.

>

>Amelia

_____________