from Real Beer and Good Eats by Bruce Aidells and Denis Kelly,
sweet marinade with slightly bitter overtones is best used to
marinate ham steaks, smoked pork chops, venison, wild boar,
duck, or pork. Serve with a Saranac Pale Ale or Black & Tan.
tablespoon Worcestershire sauce
bay leaves, crumbled
cup finely chopped onions
tablespoons Dijon mustard
cup Saranac Black & Tan
cup malt or red wine vinegar
a small saucepan mix together the mustard and molasses. Gradually
stir in the remaining ingredients. Bring to a boil, and simmer
for 2 minutes. Cool before using. Marinate venison, wild boar,
duck breast or fresh pork overnight in the refrigerator. For ham
or smoked pork chops, marinate 2 hours at room temperature or
up to 6 refrigerated.