Aside from moisture content control, is there any reason why the following shouldn`t be a good technique? We enjoy mixing:
» 2 parts lemon juice
» 1 part cider vinegar
» 1 part olive oil
» several (plus some more!) smashed cloves of garlic
» several sprigs of fresh rosemary, washed, leaves stripped and chopped
» salt & pepper
and soaking pork, beef, or chicken in it overnight before grilling the next evening.
I just ground up some rotgut pork shoulder (cut up, divided, recombined to 25% fat) which was marinated in the above mixture. The excess marinade gets discarded, and the excess fat gets saved for the next sausage project.
...would enjoy hearing your comments. If it`s a good idea, how`s about recipe?
