Thank you for that FF. Beef is not on the menu for the next couple of days, but I'll pick some up to try for the weekend. I like the idea of adding the garlic. Glad to know it works with chicken also. Sally recommends marinating chicken with lemon juice, so I bet the lemon/ACV pretty much work the same.

Sally doesn't seem to marinate fish, but lots of good stuff added, not all but most use wild salmon. Lamb is not marinated either, but sometimes made into a stew with lots of good stuff.

BTW here is an article and some ideas for your remaining liver:

http://www.westonaprice.org/foodfeatures/liver.html

That sounds really good, I'm definitely trying that chicken marinade. I was a vegetarian for a number of years, but feel better on meat or fish a few times a week. I've gone back to eating it, but not the right way - I'm doing a lot of store-bought, restaurant takeouts, pre-cooked or frozen because I'm still squeamish about handling raw meat. It's always been a pretty well sterilized experience for me, even as a kid, you know - ground up and packaged in styrofoam and plastic, etc. The first time in years I started handling it again was when I put my dog on a raw diet. I was reading the liver discussion and I still gag at the thought of it - too many bad memories of being forced to stay at the table until I ate it - LOL! Ugh! I can still taste it. I have to confess I'm conflicted about the meat eating from a factory farming, animal rights standpoint, even grass-fred, free range, happy till the second they're killed scenario makes me feel guilty. I just love animals of all kinds... well, insects aren't my favorite..., but I wish I did not have to eat them to feel well. I know it's nature... but I have this feeling humans might be evolving in a more vegetarian direction from a compassion standpoint, just that our bodies have not caught up yet? That could take another half a million years or so if we are still here...

I tried the beef, cut thinly in ACV, garlic, and little cayene. It was good, it is almost like it partially cooks it, it seemed. It did seem to make the meat more tender. I did find I had a little bit of a burning sensation in my stomache shortly after. I use ACV pretty nearly daily, so would not have expected that reaction, so could have been from something else. Will have to experiement.

Sally has a "Korean Beef" recipe that you might like which is marinated with 1/2 cup naturally fermented soy sauce (I use Ohsawa Organic "Nama Shoyu" unpasteurized soy sauce), 2 tablespoons toasted sesame oil, 1 bunch green onions, finely chopped, 6 cloves garlic, peeled and mashed, 2 tablespoons sesame seed, 1/2 teaspoon cayenne pepper, pinch stevia powder. Combined ingrediants and thinly slice flank or you could use skirt steak, marinate overnight, etc. Ribbon strips on skewers, barbecue or grill 5 to 7 mins per side, serve with fermented vegetables, kimchi or other. Very good!

Enjoy!