Meat Marinade

Our go to meat marinade! I call it meat marinade as I use it on all kinds of meat. Moose steaks, deer steaks, beef steaks (if we had to buy them), pork tenderloin, I've even used it to make moose and deer jerky (would also make a good beef jerky). I personally haven't tried it on chicken but it's on our list to try.

A few times we have taken our meat out too late or just decided to try some steak spice for something different and we're always disappointed that we didn't add the marinade. My oldest son even likes to dip his meat into the meat juices that are on the plate as he can't get enough of the taste. We recently got a food saver for Christmas and are planning on packing and freezing some of our steak packages in the marinade. This will help us on our busy nights as it will already be marinaded for us and soak in the juices as it thaws.  The following pictures are of deer steaks as that is what we took out of the freezer for tonight.

Ingredients:

1 lb of steaks or meat of choice

1/3 cup olive oil

1/3 cup soy sauce (I use China Lily because its THE BEST!)

2 tsp brown sugar

1.5 tsp Italian seasoning

5-8 cloves of minced garlic
.5 - 1 tsp hot sauce (I like heart beat blueberry habanero or the jalapeno) Optional

Instructions:

1. mix oil and soy sauce together in a bowl, add brown sugar and mix it in. 

2. add in Italian seasoning and minced garlic and mix. Transfer marinade into a ziplock bag and add the meat. 

3. Marinade for a minimum of 30 minutes massaging the marinade in at least once. For extra flavour, marinade longer. I usually start the marinade in the morning and flip the bag and massage the marinade a few times throughout the day.

Grill steaks or meat to your liking. I have also made the steaks in the marinade and then fried them in a frying pan as we still like to enjoy a good steak but sometimes our extreme winter climate makes it difficult to go outside. Some winter days here make your face hurt before you've even stepped out the door. We grilled these ones approximately 4 minutes a side at about 375 degrees and were done medium-well. We also like to garnish our steak with a fresh jalapeno pepper off the plant in the summer time. Below is the final product and I can tell you there weren't any leftovers tonight!

Below are pictures of some jerky we made this weekend. It took a little longer to dehydrate because of the oil so you could even cut back on the oil if you wanted. But it really does taste great! We used to have a dehydrator that was round and blew air from the bottom. We have recently replaced it with a better one as we would always have to go out and move the racks around as the bottom rack would dry out the fastest. Our new dehydrator from Cabelas is great! The air blows out from the back and evenly distributes throughout all the trays. The jerkey all dries out evenly at the same time!

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