by 
HogleBun
ANSWERS: 13
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The best way that I have done it was to use the Food Saver vaccuum sealer system. I just pierced the meat with a fork every 2 inches and then added my marinade mixture with the meat into the bag and after 3 hours, it was ready to cook. It also works well with the mason jar attachment if you put the meat in the jar with your marinade.
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The best marinade to use for meat is a citrus based one. The citric acid will actually break down the meat and it becomes very tender.
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1. Your favorite marinade. 2. Gallon size Zip Lock bag. If you want to tenderize the meat in the process, any type of citrus fruit juice willl work, the acid breaks down the tissues of the meat while it soaks.
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With all do respects to the previous answers, Yes citric acid will break down the protein in flesh. Do not let it set longer than 15 minutes or you will get a mushy product. Citric acid from fruit is used in a cerviche. A raw fish dish that uses citric acid to "cook" the fish. Using a vinegar based marinade is very effective. The use of a vaccum process is very effective. My favorite is to marinate a flank steak with a vinegar based marinate in a freezer bag. Seal and freeze overnight. Pull out the next day and allow to reach room temperature. Broil for 15 minutes. Allow to rest for 10 minutes. Slice on the bias for great eating. Years ago I worked with a great old time chef from New Orleans. He always stressed to me, "You got to get that marination in there". Enjoy good eating, it is life's best revenge.
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i recently tried adding some fresh squeezed grapefruit into my marinate i made for my grilled chicken. AWESOME, I am thinking of trying pomegranate juice and some wine for my next.
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salt, pepper and that's it
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Beat the meat (nothing sexual intended) really well, and put it in the marinade for at least an hour. If you add citric juice (say from limes or oranges) it goes a REALLY long way in further tenderizing a cheaper cut of meat.
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using chaka's mmmmmm sauce and a baggy
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KOSHER SALT and ISLANDS fresh ground pepper
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Use a 50/50 combination of 'Dale's Seasoning'(available at most Wal Marts) and Italian Dressing. Place in a gallon ziplock bag w/the meat and place in refrigerator for 8-10 hrs.... Venison or pork is FANTASTIC when marinated this way they put in a crock pot w/ 1/2 bottle of a good Molasses based BBQ sauce..on low for 8-10 hrs...
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I think that this is a trick question! LOL Really, I also think it depends on what kind of dish you are going to cook. Marinades should be done to tenderize and to add specific flavor. To marinate Latin American meats, use citrus. To marinate for continental cuisine, use garlic, olive oil, a bit of balsamic vinegar or wine. (acids are still there). For chinese, rice wine vinegar is most often used. You can do anything you want to do, but if you are desiring an authentic marinade for a specific regional recipe, go with the traditional marinades. Beating the meat with a tenderizing hammer is also a great way of making cutlet types of meat tender, thinner and quick cooking.
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Depends heavily on the meat and purpose of the marinade (flavoring or tenderizing). I'll have to go with insufficient data available to answer responsibly.
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in a large drum, have your meat sit neck deep in the marinate of your choice for three hours prior to spitting
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