Karawang Foods Lestari

Marinade: Tips to Get Tender and Juicier Meat

Have you ever tasted tough, raw-smelling, and unevenly flavored meat? That means the meat hasn’t been marinated properly. Let me take you on a journey to learn more about marination.
What is Marinade?
A marinade is a blend of seasonings and ingredients carefully combined in the form of paste, liquid or dry rub to enhance the flavor and texture of meat.
Why is it necessary to use marinade?

Meat has a unique taste, but it’s quite subtle, so marinades is essential to enhance its flavor.

Purpose of Marinade :
  • Add flavor
  • Tenderise mea

PROBLEM

What are the common problem in using marinade?
  • Whole muscle meat is so thick that seasoning typically flavors only the outer layer or skin, struggling to reach deep into the meat
  • Marinades often involve complex preparation and require precise ratios for a delicious flavor. Using the wrong ratios can result in an unpleasant taste, and the wrong ingredients can make the meat spoil more easily
What kind marinade that people expect?
  • Great flavor
  • Quick preparation
  • Easy to use

SOLUTION: Kaef Marinade

About Kaef Marinade
Our special marinade infuses deep flavor into meat, giving it great taste and making it juicier. It works well with poultry (chicken, duck, pigeon), red meat (beef, goat, lamb), and even fish (dory, carp). Unlike other meat tenderizer like papain and bromelain which break down muscle tissue, our marinade improves meat’s water binding ability, resulting in juicier, more tender bites. Longer marinade time yield even better result.
There are two types of best seller marinades :
  • Kaef Hot Marinade & Kaef Regular Marinade.
  • Advantages of Kaef Marinades compared to other marinade / self marinade

Usage Method :

Mutton Shoulder. Photo by saber.co.ke

1. Big Parts (Example: Mutton Shoulder)

Recommendation: Injection

  • Kaef Marinade 2% of meat weight (20 gram / 1 kg)
  • Water 10% of meat weight (100 gram or 100 ml / 1 kg)
  • Dilute Kaef Marinade into the water. You can use hot water to speed up the
    dissolution (optional)
  • Cool down the marinade solution into chiller temperature 5-10Celsius degree
  • Inject the marinade solution into some points of meat
Lamb Fore Shank. Photo by hifresh.co.nz

2. Medium to Big Parts (Example: Fore Shank)

  Recommendation: Dry Rub

  • Kaef Marinade 2% of meat weight (20 gram / 1 kg)
  • Rub the marinade powder evenly to the meat. Keep it in chiller temperature 5-10 Celsius degree for 3 hours to 1 da
Chicken Carcass. Photo by thebutcherofbrogdale.co.uk

3. Small to Medium Parts and Medium Parts with many crevices (Example : Chicken Carcass)

  Recommendation: Brine

  • Kaef Marinade 5-8% of water weight (50-80 gram / 1 litre of clean water)
  • Make sure the meat is completely submerged in the solution
  • Dipping time : 30 – 120 minutes
  • Dilute Kaef Marinade into the water. You can use hot water to speed up the dissolution (optional)
  • Cool down the marinade solution into chiller temperature 5-10 Celsius degree
  • Dip the meat into the brine solution and keep it in chiller temperature according to dipping time. Make sure all parts of meat is dipped into the water
  • Adjust the amount of brine ingredient depending on the size of the container and amount of meat
  • Be mindful of the dosage of marinade and time of brining because it affect the overall flavor and saltiness
Meltique. Photo by meatmekanik.com

4. Small Parts (Example: Meltique)

  Recommendation: Wet Marinade

  • Kaef Marinade 2% of meat weight (20 gram / 1 kg)
  • Water 3% of meat weight (30 gram / 1 kg)
  • Industrial: Dilute Kaef Marinade into the water. You can use hot water to speed
  • up the dissolution (optional). Rub the marinade solution evenly to the meat. Put it
  • into the tumbling machine for 30 minutes
  • UMKM: Dilute Kaef Marinade into the water. You can use hot water to speed up
  • the dissolution (optional). Rub the marinade solution evenly to the meat. Keep it in
  • chiller temperature 5-10 Celsius degree for 30-60 minutes