Tangy and ideal for chicken or pork.
2 cups olive oil
1⁄3 cup raspberry vinegar
- Whisk oil with Montreal Chicken Rub, Honey Mustard, and vinegar.
- Portion meat into resealable plastic bags.
- Divide marinade, then pour each portion over meat in bags.
- Squeeze out air from bags and seal as close as possible to meat.
- Refrigerate at least 2 hours or freeze up to 2 months. Defrost before cooking.