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Safe Marinate Times

mollysharkmollyshark Posts: 1,519
edited 1:13AM in EggHead Forum
I got another of those yummy eye-of-round roasts (becoming a favorite) and stuck it in a bag with the olive oil/lemon/whatever marinade last night. Intentions of cooking it this evening (happy mom's day to meeee). Then my ex (of all things) invites me over for chicken fried steak for a mom's day treat (weirder things have happened). That is the one thing I can't make on the egg! So I said ok. Now question is..how long can I keep Senor Roast in that bag in the frig before it goes either toxic or just is gonna taste like hell? Can it make it till Monday night (soaking since Sat night) or should I cook him and just have cold roast sandwiches (with lots of horseradish..yum)?
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Comments

  • Nature BoyNature Boy Posts: 8,341
    MollyShark,
    Don't think it will be a problem safety-wise, but I would be concerned about the long-term effect of the lemon juice on the meat. Maybe rinse it off after 24 hours, and refrigerate again. My gut feeling anyway.[p]Eye-round roast sounds great. Happy Mothers Day!
    NB

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  • RhumAndJerkRhumAndJerk Posts: 1,506
    MollyShark,
    You do need to eat Lunch, so it may as well be an Egg Lunch. Since the Ex was kind enough to invite you over for treat, then you could bring him an egg treat. You could cook it over direct heat, if you have a polder. Turn it every half hour or so. It should be done in about one and half hours. I am assuming that the roast is on the smaller side. You will get a nice crust on the outside of the meat.[p]When I make Jerk Pork, I marinade the meat for at least two days. I am not sure how long you can keep beef in a marinade.[p]Happy Grilling,
    RhumAndJerk[p]

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  • Nature Boy,
    I agree with NB. Safety is not the issue, but what it might taste like being in the marinade so long. I would take out of marinade, pat dry with paper towels and then wrap in plastic wrap, then back in frig. Or cook sooner, put in frig and slice later.[p]

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  • Hog WildHog Wild Posts: 8
    MollyShark,[p]I left a thick sirloin in a marinade (equal parts of olive oil/lemon juice/lite soy sauce) for about a day and a half with no ill effects. I think the lemon juice started to break down the steak, or at least the fat, because there was a layer of fat that formed on top of the marinade. The steak turned out great! Depending on the size and thickness of the roast, I think it will be fine, but if you don't want to take any chances, follow Nature Boy's advise.[p]Good Luck.
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