Marinating Meat ? ? ?

I've gotten pretty good the past few months making my own jerky but came across something the other night I thought was interesting and want to hear your thoughts on it.

The website I was reading said prior to marinating you should try and drain the meat of as much blood as possible so more marinade soaks into the meat (it makes sense in my head).

Here is the instructions he gave:
"After you have sliced the meat, put it on a platter in a criss-cross pattern and let dry for 24 hours. I put the platter right in the refrigerator uncovered! I use a cookie cooling rack inside of a large sheet cake pan. You want the meat to dry slightly so it absorbs more of the marinade in the next step. In the pic below you can see the accumulated blood after drying. And, NO, the meat will NOT go bad!!"


If you want to check out the site it's http://thebbqguru.net/jerky page.html and about 1/4 of the way down.



What are your thoughts on this process?

 

So the idea is to dry the meat before marinating only to use the marinade to rehydrate the meat then in turn dehydrate it again. I guess in theory it will work. Also that is not blood that is being drained.

 

I think his idea is not to dry out the meat before marinating but draining out the blood (sorry I don't know what it is that gets drained) so more marinade will soak into the meat.

I guess you could look at it like having a wet sponge, wringing it out so all the water drips out, then placing it back in water (but in this case it's marinade)

 

Hmm, interesting concept. I have never thought of that before.

Check out this thread http://www.tacomaworld.com/forum/food-talk/338145-food-dehydrator.html

There's some pretty experienced jerkers in there. They may have some insight/opinions on it.

 

I started that thread.... hah

 

interesting, I just cut up a London broil for jerky, that idea may be a good one but I marinate my meat for about 3 days so I know it is good and soaked. I would suppose the dryer the meat is the more it would soak up.

 

Yeah, I typically go for the 3 days also. I might try a small test batch this next time I make some jerky to see if there is any difference.