I am an equipment guy (obviously) and have a customer asking for recipe suggestions. What I am looking for is how to make marinade, how much to add per pound of meat etc. Any help is greatly appreciated.
A.C. Leggs has a nice resource tip booklet that is available online as a PDF. There's a couple pages referencing marinades and vacuum tumbled marinades. See if this helps you: www.aclegg.com/tips/Manufacturing-Tips-Booklet.pdf
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