Can marinade be reused?

Hub

Based on a recommendation I read here, I bought my first bottle of Allegro Hot & Spicy Marinade yesterday.  I put three, fresh and thick cut pork chops in a gallon size plastic bag and then poured in the entire bottle of Allegro.  I let it sit for 24 hours and pulled out the chops.  I still have a large amount of great smelling Allegro in the bag.  Do I have to throw it out? Is there a rule somewhere?  Or, can I put the bag back in the fridge for a few days and add some more chops, or maybe some chicken? I'm guessing marinade that has touched raw chicken may be in a different category, but bottled marinade can stay in the fridge for a year or more.  How long for bagged marinade? Use it once? Twice? Five times?  I'm not trying to be cheap.  I can afford a new bottle, but my local store only had one bottle ..... please advise.

johnnyp

I don't have a scientific answer for you, but if it were within a couple days, and it had been refrigerated the entire time.  I'd do it.

Acn

I'd probably dump, but if you were going to reuse, I'd use for chicken last, since that needs to be cooked the highest.  In the future, I'd only use what you need to cover the protein, which shouldn't be the full bottle.

gdenby

The standard that I've read is that the marinade must be brought up to simmering heat, about 185F. There might be bacteria growing on any sugars in the marinade, or on the meat particles that are floating in the marinade.

nolaegghead

Should be fine for stuff you cook over 150-160F internal.  Otherwise I'd do what gdenby said and sterilize it so you don't cross contaminate something you cook medium rare or less (although you could argue the case that the marinade is on the outside which is cooked).

Nature Boy

@hub I keep thinking, what if the first meat you marinated sucked up all the good flavors out of it? And maybe, the meat even put some other funky flavors into it. One thing for sure, it will be different the second time. And probably not in a good way. I'd bag the whole idea if it were me No hard science here. Just a hunch.
Cheers and happy cookin!
Chris

Carolina Q

I'm with Chris.  

Darby_Crenshaw

Brines and marinades can be reused. If they are true brines and marinades. 

I never understand why folks guess, when a little research and critical thought will get the answer for you 

Again i'm trotting this out, but french farmhouses often had a room temp crock in which meat sat in a brine. After a while more fresh brine would be added and boiled with the old stuff, foam skimmed off. This was like sourdough. Perpetuslly reused

If your 'marinade' is oil and barbecue sauce, it's not a marinade. 

Think "marinade" from "marine". Or salt. Basically, brine by another name


you got that (kind of brine)? Then heck, you technically don't even need to refrigerate it. 

Teryaki is a good one to reuse, for example. 

Legume

I just keep thinking 24 hours in Allegro sounds long. I did something similar once with chops and they were salty as hell.  

milesvdustin

Chicken wings in allegro for a week are the best. Salty snd sweet and spicy! 

Carolina Q

Allegro for WEEK?!  I get too much sodium just reading their nutrition labels!! Most of 'em anyway. 

Hub

I appreciate everyone's thoughts.  I am still a bit unclear, but I feel I have learned some from this thread.

Theophan

Hub said:

I appreciate everyone's thoughts.  I am still a bit unclear, but I feel I have learned some from this thread.

When in doubt, either pitch it or cook it to be sure.  I've never reused a marinade for anything without cooking it.

Judy Mayberry

I've simmered/boiled the marinade many times with no ill effects. Long enough to kill those nasty critters. The flavor has always been good enough for me.

Dobie

I toss, just buy more. 

Hub

Dobie said:

I toss, just buy more. 

I think you missed the part where I stated "I'm not trying to be cheap.  I can afford a new bottle, but my local store only had one bottle ..."

Dobie

Didn't accuse you, chill. 

caliking

+1 for boiling the marinade and reusing. Freeze a portion (after boiling) to use later). And see if any other stores carry Allegro products.  

I'm all for experimenting with the microbial milieu of things like marinade, but if there are other other folks eating your food, I would think long and hard about such matters. 

nolaegghead

The salt and sugar can be boosted, as well as the aromatics.  Allegro is loaded with glutamates (think msg).  That can be boosted also. 

Darby_Crenshaw

Still amazed that people would rather guess about something every time, than learn about something once and be confident moving forward

Witness the number of folks who ask if meat is safe in the freezer after a year. 

Focker