i don't even know what hamachi is but I want some
cats don't even make regular wraps in this thread
Hey so your post just happens to be related to a question I have about marinating. Do you (or anybody) poke holes in your meat when marinating? It's seems like no matter how long I marinate it, the flavor never penetrates into the meat. Just this week I marimated some chicken thighs and some boneless pork chops both for about 10 hours. After cooking them I had to throw some salt and hot sauce on them to give some type of flavor. It was really disappointing.
Try brining your meat in a liquid solution this will marinate your meat through osmosis. The water content in the meat will be replaced by the liquid in your solution. What I do is I boil some water with a lot of salt e.g a cup of salt and 2 cups sugar to about 2 litres of water. I add herbs like Rosemary thyme etc. Clove, allspice berries,garlic,onion . You can even add an acid like orange juice. You can put what ever you want in it. Boil it up and let the solution cool to room temperature. Put your meat into it and leave it in the fridge for a day or so depending on the size of your meat. Then you can take it out pat dry and add extra herbs or whatever. Then you csn roast bbq or fry, preferably a dry method of cooking. This keeps the meat moist and it's flavourful throughout. Hope that helps.
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I'll keep that in mind 
