Marinating Tips

When a marinade contains acids such as vinegar or citrus juice use only glass, stainless steel, ceramic or heavy duty plastic containers. A heavy duty zipper plastic bag can also be used.
Remember to turn the food often so that it is evenly exposed to the marinade.
Tougher cuts of beef, such as blade roasts, flank steak or short ribs should be marinated for 24-48 hours. This process helps tenderize the meat.
Tender cuts of beef, such as sirloin steak or prime rib roast, should be marinated for 1 to 24 hours to enhance the flavor. The larger the cut of meat, the longer it needs to marinate.
Pork chops should be marinated from 1 hour to 24 hours.
Leg of lamb and ribs are usually tender and should be marinated for about 4 hours or more for added flavor.
Fish and seafood should be marinated for 1 to 4 hours.
Marinate chicken and turkey for 6 to 12 hours. When marinating chicken breast only, marinate about 30 minutes.
If marinade is to be used for basting or served as a sauce, you should reserve a portion of the marinade before adding the meat, poultry, fish or seafood.
If the marinade has been in contact with uncooked foods, be sure to boil for at least 3 minutes to destroy any harmful bacteria that may have been transferred from the raw food.
Do not save marinade if it has been in contact with raw meat, poultry or seafood.

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