Marinades - The Outdoor Community
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post #1 of 6 (permalink) Old 12-05-2017, 10:48 AM Thread Starter
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What's everybody's favorite marinade(s)? Or do you not marinate? I got a lot of meat in the freezer this year so I want to add some diversity.

My go-to would be something along the lines of:

1/2 cup apple cider vinegar
1/3 cup worcestershire
1/4 cup soy sauce
1 Tbsp oil
maybe dash of liquid smoke if I think about
salt pepper, red pepper flakes, whatever spices i can find that smell good.

I don't actually measure, but that's my best guess of ratios. If it's too sour I'll add a little bit of water and sometimes brown sugar. But usually only use the brown sugar if I'm doing jerky.

I'll be getting an immersion circulator to sous vide (slow cook in water bath) and will probably do a post after I get to try it out. A buddy i helped process his first deer had us over and cut some roasts in to steaks for the water bath (he did 6 hours at 120 then remove from bag and quick sear). That was the most tender piece of meat I have ever eating. I usually marinate and pound the crap out of my steaks and they never ever get to that point, even the tenderloins. Literally could cut it with a fork, but not in a crock pot pull-apart way. And you can't over cook it! I have no problem with gamieness, or working a little harder to chew, but this is something that deserves some attention.

Just something to think about for those who eat nothing but game and are looking for affordable Christmas list items.
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post #2 of 6 (permalink) Old 12-05-2017, 04:31 PM
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Black Nugget by Con Jager
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post #3 of 6 (permalink) Old 12-05-2017, 04:34 PM
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When I make steaks for myself i rarely use marinade, I just season with salt, pepper, onion and montreal steak seasoning. If i am making it for other people, I will marinate it in gazebo room greek dressing and add in some Worcestershire sauce and some Jameson Irish whiskey, let it sit in that a day or two. We have a Super Bowl party at the VFW I belong to and i make it at halftime of the game, and when I bring that plate in off the grill people are knocking each other down to get to it.
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post #4 of 6 (permalink) Old 12-14-2017, 09:42 AM
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Not necessarily a marinade, but a spice that be used in any marinade or rub. Juniper berry. You can find them dried in the spice section of large grocery stores. If you haven't used them before they look like pepper corns. Grind them up in a mortar and pestle, or just crush them on a bread board with a knife. They have a nice woodsy kind of gin like flavor that complements venison. A little goes a long ways. I bet it would be a good addition to ShiftyShad's marinade.
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post #5 of 6 (permalink) Old 12-14-2017, 07:38 PM
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Good seasons garlic and herb packet. Make the dressing then marinade whatever cut you choose in it for 48 hours. Grill til pink.

Also not a marinade but take some backstrap and make medallions out of them. Butterfly them and get a jalapeņo and cut it up. Put a few pieces inside with a clove of garlic, toothpick shut. Let sit in fridge for 2 days. Get some thick cut fresh off the slab bacon and wrap them up and toothpick em. Bake in oven for 45 min at 250. Finish by searing on the grill.

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post #6 of 6 (permalink) Old 12-14-2017, 07:44 PM
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Originally Posted by Muzz View Post
Black Nugget by Con Jager
Try the Wing Dust by Con Jager. It's good on everything!

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