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ZC Marinade/Tenderizer
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I tried sous vide and, while it works for connective tissues, I want the beef to be rare. I do not really trust the source to cook under 130 F.
Does anyone have any recommendations for a marinade with intent to tenderize the meat? Ideally something I could just leave in a bag with the meat for 1 day without issue (read that vinegar might do the opposite if you do longer...?).
Does using large grained salt an hour or two before hand actually work well enough?
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