Help with Marinade please

[Iowa Smoker]

Hello all it has been awhile but the season is back upon us in Iowa. I have done a couple successful pork loin smokes and looking forward to more excellent food coming off the pit this summer!

Can someone help me with how marinade actually works? What do different ingredients actually contribute to the mix? For instance, what does acid (lemon juice, vinegar, ect) actually do? What are the different things that should be added and in what proportions? I know I need to play around to find what I like the best, but I need a bit of science help to know where to get started. I was thinking about apple juice (sweetener/acid) Lemon Juice (acid) garlic, salt and pepper, and mixed Italian herbs for a start. When I mentioned it to my wife I though she was going to gag just hearing it. Am I that far off or what should be in there? HELP

[Papa Tom]

Most ingredients in a marinade are just for flavor. The acidic ingredients break down protein and thus are a tenderizer. Any sugar will caramelize while cooking and be a browning agent. Lastly the water in the marinade will help keep the meat moist.
So if you are doing loins they don't need much tenderizing so be careful with the acid. If you desire the lemon flavor just add it later, don't let it sit overnight.
Length of time marinating is important to allow flavors to penetrate. You will find that a salty (typical) solution will draw the natural moisture out of the meat then with additional time the transfer will equalize drawing the more saline solution back into the meat. My rule of thumb on this is 3/4 inch per 12 hours, this was determined by checking the penetration of curing salts when curing meat. So in 24 hours you would see 11/2 inches of penetration in every direction, fully curing a 3" thickness of meat.
The sugar browning is good but will also burn easily so if you are going low and slow no problem but if you are grilling be careful.

BTW your choice of ingredients sound OK to me. You might want to copy somebody's proven recipe and then customize to your liking. Might save meat but in any event it is easier to sell to the spouse.

[FAT DADDY'S]

If you want a good marinade that you just buy and use, I would go with MOJO, it is good and it works good. It is a citrus based with a bunch of herba and all in it.

[Oli]

Wishbone Robust Itialian dressing, is a good all around marinade.
Paul newmans Oil and Vinegar dressing is good also.

[TexLaw]

Acid isn't much a tenderizer and, to whatever extent it may be, it only works on a thin layer around the surface. On a pork loin, you wouldn't see any significant, positive effect. Acids also chemically cook the meat, and that can lead to some ugly colors and odd textures in the the finished product, if the acid is strong enough.

However, many acidic substances are great for flavor, and that's what marinades really are all about. You mentioned vinegar, which is one of my favorite ingredients in a marinade, but can be very strong. Fruit juices also can be good, but they often come through very mildly in the finished product. Not that either strong or mild is good or bad, but you need to take it into account when marinading. You might want to marinate in your fruit juice overnight and add the vinegar an hour or two or sooner before you remove the meat from the marinade. The mild acid in the fruit juice shouldn't be a problem, except for strongly acidic fruits (like lemons and limes).

Be very careful about marinating with papaya or pineapple, though. They contain enzymes that will break down the proteins in the meat and turn them mushy. That's no good. I'm not saying you can't use those fruits, but just be careful.

For pork, and especially pork loin (and chops), I like to brine. My favorite still is the Alton Brown orange juice brine, and I go overnight (at least). It helps keep your meat moist and firm, and it seasons and flavors subtley but well.


TL

[kpigout]

Here is my homemade version of Mojo Marinade.

Chicken Marinade

1 Cup Orange Juice
3-4 Limes-Squeezed or
1/2 Cup Lime Juice
1 Tbsp Minced Garlic
1 tsp Ground Comino (cumin)
1 Tbsp Salt (kosher preferred)
1/2 tsp Coarse Ground Pepper
1/3 Cup Olive Oil

Marinate chicken (thighs are best!) for at least 4 hours , and up to overnight . If overnight, refrigerate. Bring the chicken back to room temperature before grilling . Grill over medium-hot coals , turning 3 or 4 times , for 30 - 40 minutes, or until done . A covered grill or barrel is best, as you can get a better smoky flavor.

This should be enough marinade for about 2 pounds of chicken . If grilling more chicken, double or triple recipe as needed .

Optional : Add 3-4 Tbsp Cilantro (chopped) to marinade

This chicken goes great with mexican rice , barracho or pinto beans , and an ice cold beer of your choice.

[david brace]

I have marinaded steaks for up to 3 days in a mix of Soy sauce, vinegar, garlic (no surprise!), onion, and ground pepper. WHen I use this marinade it's for doing a pan-blackened steak...they turn out really great.

Mojo is good too, but a different flavor.

The marinade also delivers the flavors into the meat as it cooks, due to the outside of the meat naturally receiving the heat first and driving the moisture farther into the meat.

So marinade, cook, enjoy, and TAKE PICTURES !!!

DB