dchong recipes

DinEngdeng

2011-01-06T03:30:00.000-08:00

10 pcs shrimp
30 slice pumpkin
15 okra
3 chopped.garlic
1 chopped red onions
3pcs tomatoes
3 tale alugbati

Igisa ang garlic and onions with the vegetables
Lagyan ng tubigna apaw lang sa sangkap at palambutin
Pagkalambot na ang sangkap isunod ang alugbati at kamatis
Lagyan ng salt until ok na ang lasa

Loreng Pork Chop

2006-09-05T04:55:00.000-07:00

1kl Porkchop

5 tbsp dark soy sauce
5 tbsp sugar
1/2 tsp black pepper
pinch salt
10 Calamansi

1. Marinate
2. Coat with Flour
3. Fry for a short period of time (so it will not be tough)

Korean Beef Stew

2006-09-04T15:42:00.000-07:00

Ingredients :

1 kilo of stewing beef with bones (short ribs, neck or shank), cut into serving pieces
1 whole garlic
1 whole onion
a large piece of ginger (about the size of two thumbs side by side)
3-4 chili peppers
1 bay leaf
3/4 c. of dark soy sauce
3/4 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Cooking procedure :

Place the beef in a casserole. Cover with water. Place over high heat and, before the water starts to boil, remove the scum that floats on the surface. Add the whole garlic, onion, ginger, chili peppers and bay leaf. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender. If you’re using short ribs, the meat will be falling off the bones.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.

Gyudon

2005-11-05T23:32:00.000-08:00

INGREDIENTS:

* 4 cups steamed Japanese rice
* 1 pound thinly sliced beef
* 1 onion
* 1 1/3 cup dashi soup
* 5 tbsps soy sauce
* 3 tbsps mirin
* 2 tbsps sugar
* 1 tsp sake
* *benishoga (red ginger) for topping

PREPARATION:
Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.
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Place some benishoga (red ginger) on the top if you would like.

Jimmy dean sausage

2005-08-24T02:23:00.000-07:00

Sage
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)

XML/SWF Charts

2005-07-24T08:38:00.000-07:00

XML/SWF Charts

This is pretty cool charting system. Simple yet powerful enough for most applications and of course its free!

Fillet of beed in phyllo pastry with madiera sauce

2005-07-21T22:15:00.000-07:00

Ingredients:
3lb filet mignon, trimmed
salt
2 tbsp sweet butter
1/2 lb mushrooms minced and thoroughly dried
2 shallots, minced
1 package phillo pastry
1/2 cup melted butter
Madiera sauce

Preheat oven to 400 degrees. Rub filet with salt. In a heavy skillet sear the meat over high heat in sweet butter until brown on all sides to seal in the juices. Set aside. In the same pan, saute mushrooms and shallots for 2-3 minutes or until soft. Set aside. Layer 12 pcs of phyllo pastry together, brushing each layer with melted butter. Spread about half of the mushroom mixture on the pastry and place the seared beef on top. Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet. Prepare an additional 5-6 layers of phyllo pastry, each brushed with butter. Seal all the edges by overlapping them with this additional pastry and brush with butter. Place beef in buttered baking pan and bake for about 40 to 45 minutes or until pastry is browned and flaky. Remove beek to a serving dish and serve with sauce.

Brown Sauce - secret is use good quality strong beef stock and simmer the sauce very slowly.

==============================
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced celery
4 tbsp diced lean bacon, blanched and drained
4 tbsp clarified butter
4 tbsp flour
8 cups beef stock, boiling
3 tbsp tomato paste
4 large sprigs parsley
1 bay leaf
1/2 tsp thyme
salt and freshly ground pepper to taste

In a heavy 2-quate saucepan, saute the vegetables and the bacon in the butter until soft. Slowly blend in the flour and stir constantly over meduim heat for approx. 10 minutes or until the flour is golden brown. Remove from the head and add the beef stock all at once. Stirring constantly. Stir in the tomato paste and add the herbs. Simmer very slowly, partly covered for at least 2 hoursl the longer the sauce is simmer the better it will be. Stir occassionaly and skim off any fat or scum from the top. When the sauce is the consistency of heavy cream, correct the seasoning and strain through fine sieve.

Lengua con cetas

2005-07-21T22:10:00.000-07:00

Ingredients

500-600 g lengua, softened and cleaned
1/4 cup all purpose flour
1/4 cup anchor butter
4 tsp. onions finely chopped.
2 cups lengua stock
200g top choice button mushrooms, sliced into two
1/4 cup mushroom water
16-20 ocs green olives
1/4 cup olive juice
3 tbsp sherry or white wine
2 tsp anchor cream
1 tsp brandy
4 drops aromat - knorr maggi seasoning

procedure:
1. boil lengua, first boiling water thrown out. Tenderize lengua by boiling or by pressure cooker (30-35 mins) . Keep part of the lengua broth. Clean lengua.

2. cook flour in a pan util brown. On one side of the pan, saute onions and top choice mushrooms in anchor butter. mix with flour

3. Add lengua stock, mushroom water, green olives, and olive juice. Add anchor cream and sherry or vino blanco. Season with salt, pepper and aromat seasoning. Finish with brandy. Serve.

Chicken Curry A La Justa

2005-07-21T22:03:00.000-07:00

8 pcs chicken thighs, slightly salted, garlic salt can be used.
cooking oil
1 big diced onion
5 garlic cloves minced
1 package frozen coconut milk
1 heaping tbsp vindaloo curry paste
2-3 tbsp curry powder
salt and chili powder to taste

In a saute pan brown the chicken parts. DO NOT USE OIL.
Set aside, and throw all the chicken oil in the pan. Now add the cooking oil and saute the garlic and onions. Add the browned chicken, stir well and cover for 15 mins. Add the coconut milk, curry paste, and 2 tbsp of curry powder. Stir well and check the consistency and taste. Add another tbsp. of curry poweder as needed. Correct the seasonings by adding a little salt and if desired some chili powder.

Susan's Letchon Kawali

2005-06-14T08:22:00.000-07:00

Pork slab

Salt
1 whole onion
1 garlic
black pepper
1-3 laurel leaves

1. Boil pork with the ingredients and set to medium (40-50 mins) - try to pinch the skin
2. Set aside and air the pork (to dry the pork)
3. Preheat oven to 300 and put the pork for about an hour (try to tap with finger nails )
4. Let it cool for a while
5. Deep fry (approx 450)
6. Enjoy!

Susan's Mushroom Celery Noodles

2005-06-14T08:15:00.000-07:00

1 Pack spaghetti pack
4-5 pcs minced garlic
6 chopped celery stalks
8-10 pcs chopped shitake mushroom
1 stick butter
2 pcs pork cubes
1 meduim heavy cream / 1 can of cream of mushrrom + milk (no pork cubes)

Instructions:

1. Soak shitake mushroom in water (overnight)
2. Mince shitake and celery
3. Heat up pan and put olive oil (medium) and saute the garlic
4. Melt the butter
5. Add shitake (30-45 sec)
6. Add Celery
7. Add pork cubes
8. Add Heavy cream (low heat)
9. Mix with cooked spaghetti noodles.
10.Enjoy!

Chicken Karaage

2005-06-13T12:38:00.000-07:00

* 4 chicken thighs
* 2 tsp fresh ginger juice
* 2 tbsp soy sauce
* 1 tbsp sake rice wine
* katakuriko/corn starch for coating
* Vegetable oil for frying

PREPARATION:
Cut chicken thighs into bite-sized pieces. Mix ginger juice, soy sauce, and sake in a bowl. Marinate chicken pieces in the sauce for 30 min.

Coat seasoned chicken with katakuriko/corn starch. Fry chicken in 350 F oil until brown.

Makes 4 servings.

Chicken and Rice Casserole Recipe

2005-06-03T09:17:00.000-07:00

Chicken and Rice Casserole Recipe: "Chicken and Rice Casserole #51229
This is a very simple, easy casserole dish. It was given to me by a friend.
4 chicken breasts
1 cup long grain white rice
1 package onion soup mix
1 can cream of chicken soup
1 can water
1/2 lb sliced mushrooms (you can use canned mushrooms)
salt and pepper
4 servings Change size or US/metric
Change to: servings US Metric
1 hour 45 minutes 15 mins prep

1. Preheat oven to 350 degrees.
2. Grease baking dish.
3. Mix everything together EXCEPT chicken.
4. Mix well and put into casserole dish.
5. Put chicken on top of rice mixture.
6. Cover and bake 1 hour.
7. Uncover and bake 30 minutes."

Chicken Thigh Spareribs(well, sort of, lol) Recipe

2005-06-03T09:16:00.000-07:00

Chicken Thigh Spareribs(well, sort of, lol) Recipe: "Chicken Thigh Spareribs(well, sort of, lol) #81251
We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.
2 tablespoons olive oil
8 skinless chicken thighs (I use boneless)
1/2 cup water
1/3 cup low sodium soy sauce
1/3 cup brown sugar, firmly packed
1/4 cup white wine or apple juice
2 tablespoons ketchup
1 tablespoon cider vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, more to taste
1/4 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water
4 servings Change size or US/metric
Change to: servings US Metric
40 minutes 5 mins prep

1. In a large skillet, heat oil.
2. Add chicken and brown on both sides, for about 6-7 minutes.
3. Set aside cornstarch and the 1 tbsp water.
4. In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
5. Bring to a boil, cover and reduce heat, simmer for 20 minutes.
6. In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces."

Vietnamese Beef Stew (Bo' Kho) Recipe

2005-05-17T14:01:00.000-07:00

Vietnamese Beef Stew (Bo' Kho) Recipe

2 lbs boneless beef chucks, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 tablespoons fish sauce
1 1/2 teaspoons Chinese five spice powder
1 1/2 teaspoons brown sugar
2 1/2 tablespoons minced ginger
1 bay leaf
3 tablespoons vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounces) can crushed tomatoes
1/2 teaspoon salt
1 lb carrots, peeled,cut into 1 inch chunks
2 star anise
3 cups water
Thai basil (optional)
cilantro (optional)
4 servings Change size or US/metric
Change to: servings US Metric
3 hours 30 mins prep

1. Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
2. Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
3. Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
4. If sauce is too thick, add a bit of water.
5. Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
6. Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
7. Add carrots and simmer for another 45 minutes until beef and carrots are tender.
8. Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
9. Taste great with steam rice or French bread.

KFC Cole Slaw Recipe - not yet tested

2005-05-10T22:40:00.000-07:00

KFC Cole Slaw Recipe: "KFC Cole Slaw #33489
A copycat of KFC's yummy cole slaw.
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice"

1. Cabbage and carrots must be finely diced.
2. (I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

Chinese Soy Sauce Chicken Recipe

2005-05-10T19:06:00.000-07:00

1 whole chicken, cut into parts
1/3-1/2 cup soy sauce (use low sodium if you like)
1/2 cup water
3 tablespoons brown sugar
1 tablespoon oyster sauce
1/4 cup rice wine or dry sherry
1 tablespoon fresh ginger, crushed
1/2 teaspoon five-spice powder
1-2 piece star anise
2 cloves garlic
chopped birds eye chilis (optional)
1 stalk scallions, chopped
sesame seeds"

1. Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
2. Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
3. Remove chicken pieces from sauce and set aside in a serving platter.
4. Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
5. Sprinkle scallions and sesame seeds and serve with rice.

Aristocrat BBQ chicken

2005-04-12T08:36:00.000-07:00

1 kg chicken
1 can soda (coke or 7up)
3/4 c soy sauce
1 c brown sugar
1/2 c rice vinegar
1 T chopped garlic

Mix all ingredients, marinate for 24 hours

Skewer too.

Then grill.

Siomai

2005-03-26T21:47:00.000-08:00

Siomai

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste
(for the sauce)

1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. Meanwhile, boil water and brush steamer with oil.
4. When the water gets to a rolling boil, arrange the siomai in the
steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.

Update: Someone asked me for the recipe of chilli paste and siomai
wrapper that's why I'm reproducing it here.

Siomai Wrapper

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.

Simplest version of chilli sauce would be to chop chillies well and
fry them in oil, sesame or vegetable oil, never olive oil if you want
it to have an Asian taste.

The chilli paste found in restaurants is a combination of chillies,
garlic and oil. Combine chopped chillies and mashed garlic then simmer
for around 20 minutes or till most of the water has evaporated. Add
oil, simmer and stir well.

Japanese Crispy Fried Chicken

2005-03-25T10:03:00.000-08:00

Ingredients:

3 boneless chicken thighs
1 tsp fresh ginger juice (can be substituted using ginger powder)
2 tbsp soy sauce
1 tbsp sake
ground black pepper to taste
1/2 tsp sesame oil
3 to 4 heaping tbsp potato starch
vegetable oil for deep frying
a few sprigs of parsley

Directions:

1. Trim off excess fat and cut the chicken into bite-sized chunks. Season with ginger juice, soy sauce, sake , pepper and sesame oil, and mix thoroughly. Coat chicken pieces with potato starch.

2. In a fry pan heat oil to meduim. Add chicken skin side down first, and fry until golden brown. Turn over.

3. Lower heat slightly, and continue frying until chicken is almost cooked. Return heat to high and turn chicken over once more, to crisp. Remove from oil and drain well.

4. Arrane on a serving place and garnish with parsley.

Steamed Beef Balls Recipe

2005-03-24T13:15:00.000-08:00

Ingredients
600 g Beef, finely minced
60 g Pork fat, finely minced
5 pieces Chinese mushrooms, soaked and finely chopped
3 pieces Water chestnuts
2 pieces Red chilies, very finely chopped
30 rounds Small cabbage leaves

The Marinade

2 tbsp Cornflour
1 tbsp Chinese rice wine
1/2 tbsp Sesame oil
1/2 tbsp Corn oil
1 tsp Sugar
1 tsp Salt
1/2 tsp Pepper
1 stalk Spring onion, chopped
1 stalk Coriander leaves, chopped

Method :

Combine the minced beef and pork fat together with mushrooms, chestnuts and chilies evenly.
Prepare the marinade by combining all the ingredients together.
Marinate the minced beef with the marinade above, set aside in a fridge for at least 30 minutes.
Squeeze into walnut-sized balls using a spoon dipped in cold water to separate the meatballs.
Place the meatballs on rounds of cabbage leaves.
Arrange in a bamboo steamer and steam over rapidly boiling water for 10 - 15 minutes.
Serve hot.

Susan's Fried Chicken

2005-03-24T08:29:00.000-08:00

Brine

1 Gallon water
2 cups kosher salt
2 cups brown sugar
1 cup minced garlic
2 bay leaves
1 tsp black peppercorns
1 tsp juniper berries (also can be substituted by multicolor peppercorns)

Secret coating
4 cups cornflake crumbs
1 tbsp cayenne pepper
2 tbsp paprika
2 tbsp fresh ground black pepper

8 eggs plus 1 cup milk (beaten together)
8 pcs chicken
2 cups all purpose flour

Brine:
Mix, boil, and let cool

Mix all the chicken except for the wings, put to brine for 40 mins
chicken wings - 10 mins

Drain and Proceed
Mix breading ingredients
Mix flour, egg, and bread mix

bake it for 40 mins at 325c
fry the chiken pcs.

Uncle Boyet Beef Topping

2005-03-24T00:37:00.000-08:00

1 serving of beef
1 tsp oyster sauce
1 slice minced ginger (can substitute with ginger powder)
1 tsp corn starch
1 tsp egg white

marinate meat for 20 mins

sauce
1 tbsp oyster
1 tbsp soy sauce
a little water
1 tsp cornstarck

Saute marinated meat
Put some green peas
put sace
top 1 tsp sesame oil

Pork Lengua Estofado

2005-03-23T09:44:00.000-08:00

Ingredients :

6 pork tongues
1 c. of strong vinegar
12 saba bananas
2 tbsp. minced garlic
3 onions, diced
1 bay leaf
2 tbsp. of tomato paste
3/4 c. of dark soy sauce
2-1/2 c. of stock
1-1/2 c. of beer
2 tbsp. of cornstarch
3 tbsp. of dark brown sugar
salt and pepper
1/2 c. of cooking oil

How to :

Wash the pork tongues under running water. Remove all visible fat,
cartilages, etc.

Place the vinegar in a glass bowl. Add pork tongue. Using your hands,
"wash" the pork tongue in the vinegar until any sliminess and
unpleasant smell is gone. Another alternative is to boil the pork
tongue in the vinegar with 1 c. of water. Once it boils, remove the
pork tongue and discard the water and vinegar. Place tongue in a clean
casserole and cover with tap water. Set over high heat and bring to a
full boil. Remove scum as it rises. Lower heat and simmer for 1 to
1-1/2 hours or until tender when pierced with a pork. Transfer tongue
to a plate and cool completely. Reserve stock. Remove the outer skin
of the tongue. It should come off easily if tongue has been cooked
sufficiently. Cut tongue diagonally into 1/4-inch slices. Set aside.

Peel saba bananas and cut each banana diagonally into 3 pieces.

Heat a heavy skillet. Pour in cooking oil and heat until it starts to
smoke. Fry banana slices in batches until golden brown. Drain on
absorbent paper towels and set aside.

Pour off oil from skillet until only 1 tbsp. remains. Reheat oil.
Saute garlic until fragrant. Add diced onions and cook until limp. Add
pork tongue slices and pan fry over high heat until edges start to
brown. Pour in 2 c. of stock, beer, soy sauce and tomato paste. Add
bay leaf, sugar, salt and pepper. Bring to a boil, lower heat, cover
and simmer for 10 minutes. Increase heat to high. Dissolve cornstarch
in remaining 1/2 c. of stock. Add to skillet, stirring to prevent
lumps. Continue cooking until sauce is thick. Adjust seasonings.

To serve:

Arrange fried banana slices on a row at the center of a serving
platter. Place slices of pork tongue on both sides and spoon sauce
over meat and bananas. Serve hot.

Panda Orange Chicken

2005-03-22T23:23:00.000-08:00

Ingredients:

Batter:

1/2 cup all purpose flour
1/2 cup starch
soda water

Mix it like pancake
Put some salt and pepper

Orange Sauce:
1 1/2 tbsp soy sauce (kikoman)
1 1/2 tbsp water
5 tbsp sugar
5 tbsp white vinegar

Instructions:
1 tbsp oil
1 tbsp minced ginger
1 tsp minced garlic
1 dash chillies

after some time put in 1/4 cup green onions
1 tbsp rice wine
put orange sauce
put fried chicken breast

add 1/4 cup water + 1 tbsp corn starch

mix the sauce and chicken until sauce thickens

Bacon Cheeseburger Quiche [*****]

2005-03-22T23:10:00.000-08:00

Ingredients:

* 1 lb. very lean hamburger
* 1 small chopped onion
* 4 slices crisp-cooked bacon, chopped in bits
* 3 eggs
* 1/2 cup mayonnaise
* 1/2 cup half-n-half
* 8 oz. shredded chedder or swiss cheese
* garlic powder to taste (optional)
* white pepper

Bacon Cheeseburger Quiche Brown hamburger in skillet with onion.
Remove and mix in bowl with bacon pieces, breaking up any larger
clumps with a fork or pastry mixer until you have a fine mix. Drain
well of any excess grease and press into the bottom of a deep-dish pie
pan. Set aside.

Preheat oven to 350�F.

Combine remaining ingredients in mixer bowl and whip well. Pour
mixture over beef "crust" and bake 40-45 minutes until top is browned
and "set". Cool 15-20 minutes before slicing. This can be packaged in
Ziplocs or plastic containers for meals quickly microwaved over the
next 3-5 days. (Does not freeze well, though.)

Serves 6. 2 grams per serving.

Tita Justa Korean BBQ

2005-03-22T23:00:00.000-08:00

1 cup soy sauce
1 cup red wine
1/2 cup brown sugar
2 tbsp oil
2 spring onions chopped
5 minced garlic cloves
2 finger segment ginger

Instructions

Sit the sauce for 1 hour
marinate the meat no more than 5 hours.