Re: Stomach acid

here is how you do it. cut the meat into thin strips. put them, one by one into a mason jar, adding acv as you go along (make sure its braggs, or another UNPASTUERIZED brand) when you are done, the vinegar level should be just about the meat. you can add cayenne or garlic or other spices if you like, but not necessary. thats it.

waiting 10 hours will give you some nice meat, but 24 hours is optimal. after 24 hours, drain off the vinegar and cook at low temp. add veggies and/or spices if you like while cooking. the meat will have a powerful scent of vinegar as it cooks, you WILL smell the vinegar. once its done, it will be so tender and sweet you will barely have to chew it.

chicken breast done this way is a real treat, it softens and tenderizes more than beef does. incidentally the vinegar also kills off bacteria and other pathogens like e coli.