Does the grape addition ruin the meat for some uses, or is it fine for regular uses?
Those feral hogs were "self-marinated" in the natural juice of fermented grapes they had been eating, as provided by Mother Nature, on the hoof. How long they had been eating them, IDK, but seasonally for certain, for as long as they had grown on the vine, and thereafter fallen to the forest floor.
1.) For the record...
2.) I have never used "grapes" as marinade for meat.
3.) I have used, and will continue to use "Italian" salad dressing as an excellent marinade.
4.a.) Submerge, zip lock, or place pork pieces in a baking pan with Italian dressing
4.b.) Let pieces sit covered overnight in the fridge
4.c.) Turn pieces over in the fridge/baking pan a couple of times
5.a.) Drain the marinade from the meat prior to heat
5.b.) Grill the meat over medium heat, watch thickness, and don't burn
5.c.) Baste meat with Italian dressing as it cooks
5.d.) VERY IMPORTANT - assure pork is DONE (cooked through and through) prior to serving
6.) Serve with BBQ sauce (for some), apple sauce (for me), mashed taters, corn, beans, etc.
