Marinade Î“ Ã’Î“ â”œ One package will make 4 recipes.
We recommend our Wild Boar marinade seasoning for use on a variety of meats and fish. Our basic recipe makes an acidic marinade which is composed of three basic ingredients: an acid (vinegar), a fat (oil), and our special blend of flavorings. Acidic marinades breaks down the tough bonds holding proteins together and traps water which results in a more juicy, moist piece of meat,
Use a resealable plastic bag to mix and apply marinade:
1 Cup of Vinegar (Apple Cider or Red Wine)
Î“ Ã’Î“ Î“ Cup of Oil (olive or cooking oil)
2 T of marinade mix.
Mix well and place cut of meat (ie 2 pounds of London Broil) in the bag. Reseal and place in the refrigerator for 2 hours, turn after 1 hour. Baste the meat with the marinade while cooking but do not add to the meat after removing from the grill.
Flaky Fish 30 min. (Salmon) or other Fish 1 Hour (Tuna)
Beef, Chicken and Pork up to 2 hours
Vega tables 2 hours
Southern Pulled Pork Sauce or Eastern NC BBQ Sauce
In Eastern NC from Raleigh to the Coast, you will find this sauce used in cooking and for a table sauce. Southern Pulled Pork Sauce is a traditional vinegar based Carolina style barbecue sauce used on pork and chicken. Loaded with lots of tangy flavor, it is thin, with a watery consistency. Apply to the pork while smoking to keep the meat moist and to add flavor. Once cooked chop or pull the meat apart and pour some sauce onto the meat to increase the flavor.
To make 1 quart mix entire package of seasoning with 1 Quart of Apple Cider Vinegar in a sauce pan. Heat the sauce and simmer for 10 minutes. (If not heating the sauce just mix and allow to stand about 8 hours for the flavors to mix). Allow to cool and store in refrigerator. Shake well before adding to meat. For variations in flavor, you can add one quart of any type of vinegar. I pour the sauce back into the original vinegar bottle for storage.