Drunk & Dirty Tenderloin

Zilm-disabled

I am going to be preparing a Drunk & Dirty Tenderloin (from the Smoke & Spice Cookbook) for the Accounting Department Period Close Lunch tomorrow. I have purchased all of my ingrediants and am ready to start mixing the marinade together later tonight. [p]My question for all of my fellow Eggers out there is this "Do I need to add Salt to this marinade for Osmosis to occur or do I leave well enough alone and stick to the tried and true method as outlined in the book?" Am planning on using a mixture of Jack Daniels Wood Chips and Mesquite.

Unknown

Zilm,[p]A marinade is basically a surface treatment. It usually won't penetrate the meat over about 1/8 of an inch. [p]A brine does work by osmosis which is different than a marinade. It must have at least 1 cup of salt per gallon of water to make this work. It must float an egg or it won't work. [p]Along with a brine, you can add many different ingredients to flavor the meat. [p]If it was me, I would follow the directions of the recipe and I think you will be happy with the results. [p]Dave