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Overnight Marinade Question
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KyEgg
Posts: 23
I am going to smoke a spatchcocked chicken and would like to marinate it overnight. My understanding is that any juices/acids will begin the cooking process and not be good for the meat. Should I use a traditional jerk marinade recipe and not include the juices if I want to do it overnight?
Thanks in advance for any ideas.
Thanks in advance for any ideas.
Comments
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I've marinated chicken in lemon juice, soy, and hot sauce for 24 hours without a problem.
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I like to use Italian Salad Dressing for chicken. Be careful if using lemon juice overnight as it is a cooking agent for seviche and will make your meat tuff if left a long time.
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Avoid fresh pineapple and it's juice. Pineapple contains bromelain an enzyme that is used as a meat tenderizer. Heat nullifies the effects of bromelain so cooked pineapple is OK and does not have this effect.
Blair
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I'd limit any chicken marinade to 4 hours. A longer time may turn out ok, but you are blanching the chicken to some degree. Beef, and some cuts of pork, repond better to overnight marinades.
Brining is a different process than marinading, and it's fine to go longer times. -
KyEgg,
Traditional jerk is a paste rather than a marinade. It usually contains a little bit of acid, usually vinegar, but just enough to bind the spices. You will be fine overnight if you do a paste. If you are doing a wet marinade with a lot of citrus you may have a problem.
SteveSteve
Caledon, ON
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