Ingredients
- 12 cup soy sauce
- 13 cup extra virgin olive oil
- 14 cup balsamic vinegar
- 3 garlic cloves (FRESH)
- 2 tablespoons gingerroot (FRESH)
Instructions
- Remove skin from three (medium to large) FRESH cloves of garlic.
- Either cut very finely or grate into a mixing bowl.
- Remove skin from about a 2 inch piece of FRESH ginger root.
- Use a fine shredder or grate into a mixing bowl.
- Add all liquid ingredients and mix with a whisk until evenly distributed.
- We found that the recipie works best when all ingredients are put in a 1 gallon zip lock freezer bag after mixing.
- Then, up to 2 pounds of meat can be added to the bag.
- Then the air should be squeezed out of the bag and it should be tightly sealed and immediately refrigerated.
- Every few hours, the bag can be lightly squeezed or inverted to ensure good mixing of the marinade with the meat.
- If the cut of meat is tender, allow meat to marinate for 2 to 4 hours.
- Most non-premium cuts of beef require 4-8 hours.
- Wild meats likely to have a more gamey taste should marinate for a full day.
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