Embalming Fluid

[nepas]

Gotcha

 

 

I use this when i need to marinade quick.

1 pt. vinegar
2 pt. water
1 small bottle Worcestershire sauce
1 small bottle soy sauce
1 tsp. sweet basil
1/4 tsp. oregano
1/4 tsp. chili powder
salt to taste

Mix all together. Bring to a boil and simmer for 1 hour.
This sauce is good for steaks, chops, and chicken. It will
keep for several months without spoiling. It should be
mixed thoroughly when applying to meat. Really good on pork and chicken.

Store in a plastic container with a tight fitting lid in the fridge.

[TwoPockets]

Sounds good Rick. I think I will cook up a batch and find a good glass bottle to put it in.

[teesquare]

Yes that does sound like a winning combo!

[LostArrow]

I like it!

[ACW3]

I've got your "embalming fluid", Rick!!

Art

[mikecorn.1]

Is it just for marinading or can you throw some on a hunk of meat and dig in.


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[teesquare]

if it's got vinegar (acid) in it I store it in a Mason jar 

Glass is a good idea.

Interestingly - due to the  alkaline nature ("buffering" capacity) of some of the other ingredients, the ph of the mixture should rise - to become more neutral.
Still - glass is best for the initial acidity....

[Keymaster]

My vinegar comes in a plastic bottle and so does the muratic acid for the pool I service. just sayin. But I agree, I would prefer glass but the world is going plaxtic

[SiFumar]

Sounds good!  Always looking for ways to change up the chicken!

[TMB]

Sounds good Rick, have to try this one

[bbqchef]

Sounds like an interesting combination. I'm going to have to give it a try!

[bbqchef]

What are "small" bottles? My Worcestershire comes in 15-ounce bottles and reduced sodium soy is a 10-ounce bottle. (Then again, my Frank's is in a 23-ounce bottle <lol>.)

[TentHunteR]

Rick, My friend who runs a funeral parlor wants to know how you got a hold of his secret formula?