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More from Major Matt Mason
Be Sure To Beat Your Meat Regularly!
A meat tenderizer is the best way to deal with inexpensive cuts of beef. Make sure to pound 'em good and hard!
No artificial tenderizers needed!
Photo © me.
No artificial tenderizers needed!
Photo © me.
Category Photography / Tutorials
Species Cow
Size 1280 x 957px
File Size 287.8 kB
In a mason jar, I mix:
1/3 - Worcestershire sauce
1-2 Tsp Tarragon vinegar (depending on use - if for game meat or buffalo, use 2)
6 drops liquid smoke (I use restaurant grade, use more if needed)
2 Tsp ground black pepper
Fill the remainder of the jar with sunflower or corn oil (anything but canola)
Shake well and let stand overnight (never refrigerate this stuff) to let the flavours blend.
Enough for about 6 steaks. Shelf life ~6 months in a temperate climate.
1/3 - Worcestershire sauce
1-2 Tsp Tarragon vinegar (depending on use - if for game meat or buffalo, use 2)
6 drops liquid smoke (I use restaurant grade, use more if needed)
2 Tsp ground black pepper
Fill the remainder of the jar with sunflower or corn oil (anything but canola)
Shake well and let stand overnight (never refrigerate this stuff) to let the flavours blend.
Enough for about 6 steaks. Shelf life ~6 months in a temperate climate.
Me: "Okay!"
*Later on a Friday night*:
https://www.youtube.com/watch?v=57ZAnYnZkGw
Me: *looks at description* "OOOOhhh..... That's what you meant, I'm sorry!"
*Later on a Friday night*:
https://www.youtube.com/watch?v=57ZAnYnZkGw
Me: *looks at description* "OOOOhhh..... That's what you meant, I'm sorry!"
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