can you marinate beef too long

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

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If the marinade is very strong or salty then the meat could simply become over flavored.

If the marinade includes a meat digesting enzyme such as papain then leaving it too long could turn the meat to mush.

Ive also found that if theres a citric acid i.e. lime or lemon juice in the marinade it changes the texture of the meat. Sort of like the process “ceviche” undergoes.

In Sibiria we used to marinate chicken over 24 before BBQ on open flames. We marinated in lemon juice with a lot of sliced onions and sometimes added wine.

One more thing to consider, when we did that we stored it in cold place. almost at temperature of fridge.

I guess in article they want to make sure that pork does not become bad and start to collect bacteria.

Marinades typically are more dense, acidic, and can sometimes contain a tenderizer. However, marinating typically only has a significant effect on the surface of the meat so most recipes recommend shorter marinating times so that the outer layers dont get too salty/over-flavored/mushy etc. If you are concerned with making a more tender, juicy, and overall better tasting piece of meat a brine is really what you want.

Ive done deer meat for about 5 years now. I slice it 1/8 of an inch thick then try different seasonings on the meat then tenderize by pounding in then I use a big bottle of Louisiana hot sauce and a few sodas of the same flavor to top off in a sealed bowl or zip lock.

I keep the meat fully submerged for 3-5 days then I remove and squeeze out all fluids with paper towels or hand towels before placing on oven racks.

Last I sprinkle flavored seasonings of mine and families choices on them before placing for 12 hours on the ovens lowest temperature and leaving the oven door cracked open.

Ive been told by plenty of friends and family it taste great and Ive been offered money too for bags but I say no and give them away with a Merry Christmas and Happy New Year…

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At the heart of this this whole overexposure is a common misconception about marinating. The point of marinating isn’t to get flavor into the center of the meat. In fact, a marinade will never really penetrate much past the surface of the meat—and thats OK! The purpose of a marinade is to be the first thing that cooks when the meat hits the pan or grill. The heat develops the flavors of the salt, sugar, and acid in the marinade and helps to create a nicely caramelized crust. You can definitely develop big flavor on the outer layer of the meat this way, but it will never truly reach the center of the protein.

Generally speaking, you shouldn’t marinate meat for more than a day. Yeah, probably shorter than you thought. For some reason, people (more specifically, dads) find some kind of perverse satisfaction in making declarations like, “These steaks have been marinating for five days.” Maybe it’s impressive? Maybe it shows a misplaced commitment to the meat? We’re not sure, but we can certainly say that it’s not doing those steaks any favors.

Regardless of what type of protein dinner happens to be, make sure to keep your marinating period under 24 hours. And when we say under 24 hours, we’re also talking way under 24 hours. Marinating chicken, lamb, pork, or steak for just 15 or 20 minutes actually makes a huge difference. And now you know what to do. Marinate responsibly. And live with perfectly textured, flavorful meat for the rest of your days.

Marinating meat is like stretching. Stretching is important. You know, before going for a run or playing in your coed rec soccer league that you definitely don’t take too seriously. (Sarah needs to pick up the slack though. Everyone’s been talking about it. We shouldn’t have lost to the Lightning Bolts. Just saying.) But you can actually stretch too much, and when you do, your muscles get all messed up. The same goes for meat. You can marinate chicken, steak, pork, and lamb for too long. And the meat doesn’t like that at all.

Marinades usually consist of some type of sugar, salt, and acid, along with a variety of other flavor enhancers. Salt and sugar both break down muscle fibers to some degree (in the same way a brine does), but acid is the real culprit in this scenario. We like a little bit of tenderizing with meat, but when your chicken thighs are exposed to lemon juice, lime juice, yogurt, or vinegars for too long, the texture of the meat turns from tender to mushy and stringy, two words that have never been used in tandem to describe something pleasant.

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Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

FAQ

How long is too long to marinate meat?

Regardless of what type of protein dinner happens to be, make sure to keep your marinating period under 24 hours. And when we say under 24 hours, we’re also talking way under 24 hours. Marinating chicken, lamb, pork, or steak for just 15 or 20 minutes actually makes a huge difference.

What happens when you over marinate beef?

And in fact, depending on certain variables, there is a point at which the quality of that meat will start to deteriorate if you marinate it for too long before cooking. Instead of flavorful, tender meat, you could end up with a mushy mess. Never ask what’s for dinner again.

Is it safe to marinate beef for 5 days?

To ensure food safety, it’s important to understand the refrigerated shelf life of marinated beef. The United States Department of Agriculture (USDA) recommends storing marinated meat in the refrigerator for no more than 3-5 days.

Does marinating beef make it last longer?

Marinating can help to extend the shelf life by a day or two but do not rely on marinating to preserve foods for a long period of time. Make sure to purchase pre-marinated foods from a reputable butcher or supplier. Some places (not all) marinate meat to try and extend the shelf life of older meat that has not sold.

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