How long is too long to marinate meat?

Answer 1

How to Marinate Meat

Marinating meat is one of the best ways to give it more flavor and to tenderize it at the same time. It's foolproof if you follow a few simple guidelines.


Steps:
1. Trim the meat so that it's ready for cooking. You shouldn't have to cut or trim the meat after it's been marinated.

2. Mix together the marinade according to its recipe.

3. Notice whether the marinade contains these three key ingredients: acid (such as wine, lemon juice or vinegar), salt or alcohol. Each one reduces the amount of time the meat should marinate.

4. Combine the meat and marinade in a nonreactive, sealed container. Make especially sure not to use aluminum or cast iron, and try to avoid metal altogether, if possible.

5. Marinate in a sealable plastic bag if you can. You can turn these over often, ensuring that all surfaces get coated in the marinade.

6. Immediately place the container in the refrigerator. Never marinate meat at room temperature.

7. See tips for marinating times.

8. When ready to cook, be sure to treat the marinated meat with the same care you would treat any raw meat.

9. Discard the marinade after use.

Tips:
Any marinade that contains acid, alcohol or salt should not be used for very long, because it will chemically "cook" or denature the food in it. Marinate food in these marinades for less than 4 hours. Marinades that contain citrus juices, especially lemon or lime juice, should be used for only two hours or less. Marinades that contain no salt, acid or alcohol can be marinated overnight or, in some cases, longer.

Although marinades thwart bacterial growth and help extend food's life, remember that the food in them is still raw and must be treated as such.

Do not reuse a marinade

Answer 2

It really depends on the type of meat and marinade. Poultry should have a max of about 24 hours in the marinade. Any longer than that, and there will be no added benefit for the increased risk of salmonella. Also, remember to chill the marinade before introducing it to the poultry. If the marinade is warm, this can cause problems with giving bacteria a perfect place to breed. Beef and pork can go as long as 1-3 days. Much longer than that, and you risk the meat going bad. Ideally though, any marinade will have your mead flavored and ready within 2-12 hours. Also, consider a brine to keep meat moist, and then baste or dry rub before cooking.

Answer 3

1 year

Answer 4

Can You Over Marinate Chicken

Answer 5

This Site Might Help You.

RE:
How long is too long to marinate meat?

Answer 6

I'd hate to eat at the homes of those people who said a year.
In the fridge anything more than 48 hours is pushing it, unless you know it was butchered the day you purchased it, in which case I would say 4 days tops as long as your marinade isn't to acidic. I very often put my marinade on the meat before freezing, it's not going to do much for the meat while its frozen, but it's one less thing to have to do when I take it out to thaw.

Answer 7

It depends on the meat, and the marinade. Beef and pork can sit in a marinade for a long time (like a week, or more if it has preservatives in it). Chicken, no more than a day or you'll saturate it with flavor. Fish, a few hours tops.

Answer 8

When the meat starts to get mushy, it's been marinating too long.

Answer 9

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Why marinate it? I make great beef stew and I never marinate it. Just brown it really quickly on all sides then toss it in the crock pot with the other veggies. Cooking it slowly lets the meat absorb all of the great flavors you put in.

Answer 10

As long as the meat stays good so 3 to 5 days depending on how fresh it is.