My delicious meat marinade is delicious on pork, chicken and beef. Today, I used it on a roast pork loin. The secret ingredient in this is pickle juice, which is also my buttermilk fried chicken secret ingredient.
It is super delicious and can be used two ways. As a marinade and thickened into a glaze to baste the meat while cooking. Meat should marinate for 24 hours before cooking for optimal results. I used American brand, Wild Turkey, Bourbon whiskey, bourbon being my favourite type of whiskey. Choose your favourite brand. Its smoky caramel and vanilla flavor really pairs well with pork. But don't go using, and wasting, your single barrel, expensive, bourbons on this dish. I can still remember the sermon I got when I put a shot of hubby's prized bourbon, Blanton's, on my peach flambé, oops.
The Best American Whiskey Marinade and Glaze for Pork, Beef or Chicken
Prep 5 minutes, 20 Minutes for glaze
Marinade and glaze for up to 1.000 g. of pork, beef, chicken or ribs
* Note, I have converted the American cups to Milliliters (rounded up slightly for ease of use) for you.
Tbsp. (tablespoon) and tsp. (teaspoon) not converted as difference is super minimal and will not alter recipe at all. Also all seasoning mix blends are super versatile, use your favourite
120 ml. (U.S 1/2 cup) Tomato ketchup
80 ml. (U.S 1/3 cup) Extra virgin olive oil
80 ml. ( 2 shots) Bourbon whiskey, I used Wild Turkey Longbranch
15 ml. ( 1 tbsp.) Worcestershire sauce
15 ml. ( 1 tbsp.) Soy sauce
15 ml. ( 1 tbsp.) Red or white wine vinegar
150 ml. ( 2/3 cup) Pickle juice ( from a jar of pickled cucumbers)
1 tbsp. Onion powder
1 tsp. Celery salt
1 tsp. Ground ginger powder
1 tsp. Coarse sea salt
1 tsp. Steak seasoning ( any brand you like)
1 tsp. Mixed Italian herbs mix, dry
2 Bay leaves
6 Cloves of garlic, minced, use a grater as per photo. Alternately, substitute 1/8 tsp. Garlic powder for each clove.
Be careful not to use garlic salt!.
Pinch of cayenne pepper, optional
After glaze has reduced stir in 1 tbsp. salted butter, optional
In a bowl, combine all ingredients until smooth.
Place your meat of choice in marinade and stir to incorporate, making sure meat is completely covered. I find a large freezer ziploc bag is perfect for this.
Cover and refrigerate for up to 24 hours.
When ready to cook, lift meat from marinade and proceed to cook according to your recipe.
Tip the marinade into a small saucepan on a medium heat. Reduce uncovered for 15 minutes or until reduced by half and thickened. Keep warm and stir in 1 tbsp. salted butter if using.
Using a pastry brush, use the glaze to baste meat often while it cooks.