Advice 1: How to soak the meat in vinegar

The meat is soaked in vinegar for different purposes. First, to soften hard or old meat, and second, to eliminate the unpleasant aroma, particularly the game and, thirdly, to prevent the product from spoiling. Depending on what result you want to achieve, you need to soak the meat in different ways.

How to soak the meat in vinegar
You will need
  • meat;
  • - vinegar.
Marinating meat with it smartstitch as vinegar is an acid, it destroys the muscle fibers. If you leave the meat in acid for the long term, you risk getting too powdery and friable product. By marinating, you allow the additional ingredients to penetrate deeper into the meat, so to give them more flavor and aroma. When marinating meat it is important to choose vinegar desired acidity, flavor and necessary to properly adjust the exposure time of the product in acidic medium.
Choose vinegar depending on what flavor you want to achieve. Apple, cider and balsamic vinegar gives the meat sweetness. Wine can taste bitter, white rice and synthetic vinegar – the neutral, black rice vinegar has a light, but strong wood shade. The acidity of the vinegar should not exceed 9%, but divorced more than 3% vinegar loses all effectiveness.
Mix the marinade and marinate the meat in a non-reactive closed container. That is, in any case do not use aluminium or cast iron containers, it is best to avoid metal containers. Ideal – plastic. Effectively to marinate the meat even in ordinary zip-package.
The time required to marinate medium pieces of meat, no more than 4 hours. Don't marinate in the vinegar for fresh meat of domestic animals, for them is quite suitable citrus, wine, fruit marinades or flavored brine.
Marinating dicedice soaked in brine with vinegar for at least 72 hours before cooking. For marinating choose the same container as normal meat.
Every 8-10 hours, should change the brine for fresh. Old pickle will be painted leaving the game with blood, and with it the meat will come out a specific "odor". When the brine will become only slightly pink, you can stop soaking the meat and marinate it.
Prepare a marinade of salt, vinegar and spices in accordance with your chosen recipe, marinate the poultry 12 to 24 hours and begin to cook.
Storing meat in vinegarIn vinegar already stored cooked meat. You can pre-fry it or cook in water with acid. If you're cooking meat in vinegar, it is not necessary to drain the broth, and you should leave the meat to cool directly in the same water.
When storing meat in the vinegar it is necessary to cut off from it all the fat to avoid later unpleasant rancid taste.
Keep the meat in 5% vinegar in sealed glass jars in a cool dark place up to 1 month.

Advice 2: How to marinate the meat in vinegar

To cook a soft and fragrant meat, enough to pre-soak it in the marinade. Perhaps the most famous form of a marinade based on vinegar. By following a few simple guidelines, to marinate meat, everyone can.
How to marinate the meat in vinegar
You will need
    • 1 kg of meat:
    • 1 tbsp. of vinegar;
    • 1 Cup water;
    • 3 PCs of onions;
    • 1 tsp salt;
    • Bay leaf;
    • 0,5 tsp sugar;
    • pepper and pepper pot to taste.
Before you begin to marinate the meat, cut it into pieces of the desired size.
Make a marinade. To do this, mix all the ingredients: vinegar, water, coarsely chopped onions, salt, Bay leaf, sugar, ground pepper and pepper pot to taste.
The presence in a marinade of three key ingredients, like any acid (wine, vinegar or lemon juice), salt and alcohol, reduce the time needed for marinating meat.
Place meat in airtight container and fill it with cooked marinade. As the container is not suitable utensils made of aluminium and cast iron, avoid at all possible using metal utensils. It is preferable to marinate the meat in a plastic container.
Put the container with the marinade and meat in the fridge. Never marinate meat at room temperature. Periodically remove the container and stir the meat to achieve an equal distribution of marinade.
Marinate meat in marinade that contains acid, salt or alcohol, should be no more than 4 hours.
After meat is marinated, you can start its preparation: cook the meat on the grill or bake it in the oven. And, of course, if you have outdoors, you can as described above to marinate the meat for barbecue. The marinade after use pour.
Useful advice
Do not use the marinade again.

For the marinade use for 6% vinegar.

The time of exposure of the meat in marinades that contain citrus juices, especially lemon juice or lime should not exceed two hours; and in marinades that contain no salt, acid or alcohol, the meat can stand in for the entire night and, in some cases, even longer.

Optionally, in the marinade, you can add lemon juice and a kiwi (quite a bit), which contains a special enzyme that breaks down the meat and thus making it softer.
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