Gartners Marinade

• Canola Oil: 990g - 55%
• Worcestershire Sauce: 360g - 20%
• McCormick Unseasoned Meat Tenderizer: 265.8g - 14.7%
• MSG: 9g - 0.5%
• Xanthan Gum: 9g - 0.5%
• Ribotide: 5.4g - 0.3%

• Garlic Powder: 1-2 teaspoons
• Onion Powder: 1-2 teaspoons
• Black Pepper: 1-2 teaspoons
• Paprika: 1 teaspoon
• Dried Thyme or Rosemary: 1 teaspoon
• Cumin: 1 teaspoon
• Chili Flakes or Cayenne Pepper: 1/4 to 1/2 teaspoon
• Mustard Powder: 1/2 teaspoon

Note: This mixture will provide a rich, savory, and umami-packed marinade that will deeply flavor the beef. Adjust the MSG based on your taste preference, as it can be quite potent.

1. Canola Oil (990g) Shelf Stability: Oil is shelf-stable, especially when stored in a cool, dark place.
2. Worcestershire Sauce (360g) Shelf Stability: Worcestershire sauce is shelf-stable due to its acidic nature and preservatives. It typically has a long shelf life.
3. McCormick Unseasoned Meat Tenderizer (265.8g) Shelf Stability: This is typically shelf-stable since it primarily consists of salt, enzymes, and sometimes anti-caking agents.
4. Ribotide (5.4g) Shelf Stability: As a flavor enhancer, Ribotide is generally shelf-stable.
5. Xanthan Gum (9g) Shelf Stability: Xanthan gum is a stabilizer and is shelf-stable.
6. MSG (9-18g) Shelf Stability: MSG is a shelf-stable ingredient.
7. Spices (Garlic Powder, Onion Powder, Black Pepper, Paprika, Thyme/Rosemary, Cumin, Chili Flakes/Cayenne Pepper, Mustard Powder) Shelf Stability: Spices are generally shelf-stable. However, they should be stored in a cool, dry place to maintain their potency.

• Water Activity: Your marinade contains no significant amount of water, which generally improves shelf stability.
• pH Level: Worcestershire sauce is acidic, which helps preserve the marinade.
• Fat Content: The high oil content may slow down the oxidation of the spices, especially if the container is sealed tightly.
• Conclusion:
• The marinade should be shelf-stable if stored in a cool, dark place, ideally in a sealed container to prevent oxidation and contamination. However, for long-term storage, refrigeration could help maintain the quality of the spices and oil. If any ingredients are prone to spoilage, such as fresh garlic or onions (not present here), they could reduce shelf stability.

For commercial or prolonged storage, it might be wise to monitor the marinade for any signs of spoilage or separation over time.