Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Marinade, how long is too long?

Got a mountain lion quarter that we are going marinade for a few days and cook whole on Saturday. The marinate contains orange juice, garlic and some other stuff. How long is too long in the refrigerator for meat sitting in this type of sauce? Was thinking of dunking it today. Never had cat knowingly before.....

My experience with marinades is that if they don't contain digestive enzymes the sky is the limit using common sense of course.

Sme marinades are designed to tenderize as well as flavor while other are for flavor enhancement.

I don't know if the acidity of the OJ will be factor or not.

Out on a limb here and gonna say 18 hours max.

What sez the 24HCF ???

Thanks 284. Will keep holding off then unless I hear other input. Will dunk it at noon Friday and start cooking at noon on Saturday. Really looking forward to trying it.

24 hours should be fine. Have done a chuck roast for two days in an OJ, garlic, chiles, and cilantro for steak tacos, worked out fine on a camping trip.

That is what I am going with. Have done pork for up to 30 hours, but the kitty will be in for 24.

Sauerbraten marinades are used for several days to a week, but they are supposed to tenderize.

They tenderize because of the vinegar. Vinegar helps to speed up the aging process by helping to break down connective tissues. Problem with marinades are if you go over 3 days you can cause spoilage times to increase, especially if you don't have the pH dropped enough.

So as a rule of thumb up to 24 hours should take care of what ails you under regular marinades.

cat was not meant to be eatin.

Don't tell the Chinese

If no one else is going to do it I wont. But dam it is just too easy.

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But if ya just gotta,,,, at least eat the straps.

Looks pretty good, no weird odors. Saving a strap for the kids when they come home for spring break. Will report back later. Optimistic though.

Would love to try that, but it is a little disturbing.

It turned out to have a very fine texture and mild flavor. For a front shoulder, it was actually amazingly good. If you get a chance at some, don't pass it up.

Yup! Citrus products will start the cooking process possibly sooner than desired. Especially, with fish and seafood products.

Perfect example is ceviche, which relies on limes/lemons to do 100% of the cooking for acceptable consumption standards.