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- A great rub (paste) for roasting meats, delicious from generations ago
Serves/Makes:4 or more
- 1 cup (225 ml) finely chopped onion
- 2 cloves garlic, finely chopped
- 3 good sized sprigs of parsley, finely chopped
- 6 sprigs dried marjoram
- 1 tbsp (15 ml) dry marjoram
- pinch of sage
- 1/4 tsp (1 ml) dry mustard
- 1/4 tsp (1 ml) ground cloves
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) fresh ground pepper
- 1 tbsp (15 ml) cider vinegar
- 1 tbsp (15 ml) sugar, optional
- 1 pork roast, your choice
- Take your pork roast, (or any other meat to be roasted) and wipe it off with a damp cloth and rub it with salt to taste, pork usually is nicer with more salting.
- Prepare and mix well all the ingredients.
- Rub the roast thoroughly with this mixture, working on a large piece of aluminum foil, (or waxed paper or plastic wrap will work too).
- Then, wrap the roast in the aluminum foil tightly, then wrap in a piece of heavy paper, like a grocery sack, butcher's or freezer paper and tie well.
- Allow to stand in the refrigerator for a full 2 to 3 days.
- Remove from the wrappings and roast as usual for the amount of lbs. (kg) of meat you have.
- Make a double batch of marinade for larger hunks of meat such as a turkey, a full pork loin, or a full leg of lamb.
- Hint: I add a tbsp of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.
- Hint: I add a tablespoon of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.
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