How long is too long to be leaving meat to marinate or in some solution? (shrimp, marinated)
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It more has to do with how fresh the meat was in the first place and what the brine/marinade is made of. The difference between 1-2 days won't matter much as long as you keep it below 40 degrees. Harmful bacteria takes a while to multiply under 40 degrees. Salt and acid in proper concentrations tend to also slow bacterial growth. Cooking the meat to higher than 145 degrees pretty much destroys any resident pathogens anyway. Most harmful bacteria (to humans) die off at 120-122 degrees. If it looks and smells ok, it probably is.
I don't marinate anything longer than 24 hrs. Any longer than 24 hours is going to have no positive effects on your food... In fact, you will get the most flavor by doing a short marinating right before cooking, then reapplying a coating of the marinade just before the food is done cooking.
That do not apply to brining the meat. Brining usually takes much longer.
Now, according to food safety guidelines (which I take with a grain of salt), you can store marinated poultry in your refrigerator for 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days.
Depends on the meat. Chicken pieces maybe 8 hours, whole birds (including turkey) over night. Pork and beef 24 hours. Now when I make tasso, it dry cures for 5-7 days.
no longer than 24 hours is the rule in my house as well . Now if I brine a chicken that is 8 hours or overnight and believe me folks when I say it does make a difference when cooking a whole chicken to brine it I mean .
I just Googled "How long can you marinate pork?" and they all say up to five days. When I used to make Sauerbraten, I would marinate the beef for five days. I would cook the pork chops and not worry about it.
How long is too long to be leaving meat to marinate or in some solution?
I found this pork chop prep recipe on youtube. It basically let pork chop sit in brine overnight.
Problem is I came home late, and dont feel like cooking. So this pork chop will have to sit in brine for another day.
First I assume you are marinating it in a refrigerated place. Second there is no reason if you don't want to leave it in the marinade another day that you can't take it out of the marinade and wrap it and place in refrigerator till ready to cook.
It depends on what you’re marinating. Fish or shrimp? No more than 15-30 minutes.
Lamb? A few hours. Beef or pork? Overnight to a few days.
I marinate chicken overnight or a little longer.
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