Article: Pick cuts such as chuck, brisket, and flank steaks since they are usually harder to chew than other cuts of meat. Avoid using beer on meat that’s already light or tender, such as steak fillets, since the beer could overpower the flavor. If the meat was frozen, make sure you thaw it completely before you put it in your beer brine.   Try beer brine on chicken to give the outside a more caramelized crust. You can also tenderize whole chickens or turkeys if you make enough beer brine to submerge them. Rip off a sheet of plastic cling wrap that’s large enough to go over the bowl. Press the wrap onto the rim of the bowl to seal it so it doesn’t get contaminated. If your bowl has a lid, make sure it forms a tight seal so bacteria can’t get inside. Set the beer brine and meat in your fridge so it can chill and infuse the flavors. Make sure the lid stays on securely or the plastic wrap seals the bowl completely. You can tenderize the meat in the beer brine for up to 12 hours so the juices soak into the meat and make it feel more tender.  Start your beer brine in the morning so you can tenderize your meat and have it for dinner. If you leave the meat in the brine for too long, the meat may get too soft and make it harder to cook.

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Choose a tough cut of thawed meat you want to tenderize. Cover the bowl with plastic wrap or a lid to seal it. Keep the bowl in your fridge for up to 12 hours.