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The Flavorista’s Guide to
Optimizing Meat Flavor
1.
Trim meat of excess fat. (Fat does not absorb marinade and may impede optimal
absorption of the marinade).
2.
Our guidelines are just a starting point. Feel free to experiment with tumble times and
flavors.
3.
If the meat has excess marinade on the outside after the tumbling process, shake off the
excess before cooking or grilling. This helps prevent the marinade from burning (especially
over a direct flame on a grill).
4.
Because the marinating process takes less than 20 minutes, you can experiment with
different flavors for a meal. Marinate your appetizers and side dishes, too! (Make sure you
clean the Reveo thoroughly between marinade cycles.) Refer to the cleaning guide on
page 14.
5.
Thick portions of meat (greater than 1 inch thick) may not achieve complete marinade
penetration. It is recommended that you butterfly cut thicker portions to maximize the
MariVac process. Another way to maximize marinade penetration for thicker meats is to
pierce the meat several times with a fork, or inject marinade into meat using an Eastman
Outdoors Marinade injector.
Adding Dry Rubs to Marinated Meat
Dry rubs can be applied to marinated meat.
Remove marinated meat from the barrel and shake off any excess juices. Place on a clean
baking pan. Sprinkle meat liberally with additional dry marinade base used in marinade.
Rub evenly. Bake, broil, grill or sauté and enjoy!
Remember, you’re a Flavorista, experiment as little or as much as you like. Release the
Flavor!
