Guide to Marinating Times

Guide to Marinating Times

Meats: Lamb, beef, pork, steaks, chops, cubed | 2-4 hours

Meats: Whole roast | 4-6 hours (or overnight)

Poultry: Fillets, cutlets, wings, drumsticks | 2-4 hours

Poultry: Whole | 4-6 hours (or overnight)

Seafood: Prawns, octopus, squid | 1-2 hours

Fish: Whole fish, steaks, fillets | 2-4 hours

Remove the fat and skin from the meat so that it’s ready for cooking. You shouldn’t have to cut
or trim the meat after it’s been marinated

• Combine the meat and marinade in a nonreactive, sealed container. Make especially sure not to use aluminum or cast iron, and try to avoid metal altogether, if possible.
• Marinate in a sealable plastic bag if you can. You can turn these over often, ensuring that all surfaces get coated in the marinade.
• Never marinate meat at room temperature. Marinate meat, chicken, and fish in the fridge to prevent the growth of harmful bacteria.
• To marinate meat before freezing, combine marinade and meat in a bowl. Transfer to a sealable plastic bag. Label, date and freeze. To thaw, place in the fridge overnight or until thawed; the marinade goes to work as soon as thawing has begun. Do not freeze dairy-based marinades – they do not hold up to freezing.
• When ready to cook, be sure to treat the marinated meat with the same care you would treat any raw meat.
• Using a half-cup of marinade to every pound of meat helps keep the calorie count down!
• Discard the marinade after use. Marinades used for raw meat or poultry can be used to baste ingredients as they cook, or for a sauce, but they need be boiled first. Place the marinade in a saucepan over high heat and boil for 5 minutes. This will kill any harmful bacteria.