Re:Jaccarded 45 day Sirloin au poivre

[Arthur Williams]

Rather than jaccarding i use the Marinade Express machine. This is a vacuum marinator.By placing it in this device and adding the unflavoured sachet it kills the bacteria and locks up the enzymes required in the dry ageing process. This process is called the Grovac Process and is used commercially. I used this on both sirloin and pork loins with fantastic results. I kept part of each meat untreated for comparison and the affect is unbelievable. Both tated more meatier with their respective flavours and were so much more tender. 🙂