For the Magic Marinade: this is not a regular marinade. The enzymes in it break down protein in meat, creating an incredibly rich flavored, savory meat that is extra tender. We recommend trying your finished dish before adding any seasoning or sauce as the natural flavors of the meat will be enhanced. We’ve found there are several dishes that we now only add a bit of pepper to. To use: If you’re doing more than one piece of meat you’re going to layer it, like a layer cake. Use 1 to 1 ½ tablespoons per piece of meat. You’re only going to lightly coat it, not soak it. Pour a tablespoon on a plate.Swirl the bottom of the meat in the marinade.Pour a ½ to 1 tablespoon on top of the meat, swish it around with a fork.If you’re doing a second piece of meat, place it on top of the first. That coating you just put on top of the bottom piece, will serve as the coating for the bottom part of the second piece of meat.Pour a tablespoon on top of the second piece of meat and swish it around on top with a fork. Continue this system until you’ve coated each piece of meat.When you’re finished place in a Ziploc bag, squish the air out and refrigerate.8 hours for large chicken breasts.6 hours for any other type of meat. You can do up to 24 hours in advance.If using fish or shrimp, use less Magic Marinade and only marinate for 30 minutes.
Keep refrigerated. It won’t go bad if you leave it out, or during shipping, but there are still live cultures in the marinade that will last longer if they are cool. It will separate as it sits. That’s normal. Just shake it up before using.
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