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Beef or pork marinade and tenderizer (teriyaki style). One reviewer said: marinated a 3lb loin of pork in this marinade for 24 hours in a Ziploc bag in the fridge, let it come to room temperature (as instructed!), and then roasted it at 450 degrees for 10 mins and then 250 for another 50 mins - then let it rest 15 mins (covered in foil) before slicing - and it was PERFECT.
Marinating Times by buzzfeed: A longer marinade isn't always better — but it usually is. For dark proteins — beef, lamb, pork — longer is always better. BUT, if the food is delicate — shrimp, flaky fish — stop marinating after 15 or 30 minutes or the acid will start to break down the protein too much. Chicken is somewhere in the middle, anywhere from 2 to 12 hours is good depending on the cut (skin-on breasts require less time, for example). #Infographic #Marinating_Times