The word 'marinade' comes from the Latin/Italian word "marinara" which means "of the sea". The original marinades from centuries ago were briny liquids like seawater that were used to preserve, tenderize and flavor foods. Not much has changed since then. Betty's Best Marinade when used on any type of meat results in a much more tender, flavorful, delightful and rich culinary creation! All meat is different and you may have to adjust for size, thickness and desired flavor. For best results use a zip lock type bag, put the meat in the bag first, shake the bottle of Betty's Best Marinade, pour the marinade into bag of meat until half full with Betty's Best Marinade, when closing the seal squeeze out all of the air, this works best in the upright position, place the bag in the refrigerator. Marinate as long as you like, the longer you marinate the more tender and more flavorful the meat will be. Betty's Recommendations: Steak: Four 12 ounce steaks in one bag for 1 to 72 hours, depending on your preference, we recommend at least 24 hours. Chicken: Be careful with chicken as it marinates quickly - 20 minutes to 8 hours. Pork Chops: As much as 6 days Burgers: 20 minutes to 4 hours. More uses for Betty's Best Secret Recipe Marinade: Season recipes such as meatloaf with Betty's Best Marinade. Use Betty's Best Marinade as a sauce to baste with when you barbeque. Add Betty's Best Marinade to perk up your favorite sauces. Substitute the tasty, special blend of Betty's Best Marinade in stir fry dishes in place of soy sauce. Try Betty's Best Marinade on venison, turkey, roasts, rattle snake, duck, pheasant, ribs or any other meat, experiment and enjoy! DO NOT reuse marinade for any purpose! |
