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Pork Chop Marinade Duration Question.

post #1 of 9
Thread Starter 

I marinated a pair pf pork chops about 1.5 inches thick with half soy sauce half water, onion, garlic, cumin, and parsley two days ago. They were supposed to be made last night but we had a change of plans. Turns out my partner is out this evening as well so I can't make 'em tonight. If we make them tomorrow eve they will have been 3 days in the marinade. They were originally frozen, defrosted and marinated the same day. 

 

Is that too long? What's the maximum amount of time they can sit without adverse affects? 

 

Thanks!

post #2 of 9

As long as you defrosted under refrigeration and are definitely cooking it on day 3 (or you could safely go up to day 5), and cook it to a safe temperature (145F), you won't suffer adverse effects health-wise.  However, the soy sauce is mildly acidic so the final texture of the cooked product could be less than desirable, it might also be overly salty (depending on the sodium level of the soy sauce and whether or not the pork was "enhanced" with a saline solution by the processor).

 

Of course, it has a great chance of turning out just fine, but maybe a good idea to have a backup plan....  I know I have marinated chicken for that long and been very happy with the results.

post #3 of 9
Too long for getting the optimum taste IMO but still safe to eat IMO.
post #4 of 9
Thread Starter 

Will be cooking in about 4 hours. Will update. I've used this marinade before so I'll know how the flavor is altered/affected.

 

I have zucchini and corn I need to use along with some potatoes. Any Ideas?

post #5 of 9

Haha, look in the figs challenge thread - made something along these lines just yesterday. It'll be fine. The salt in the soy sauce keeps the nasty critters at bay.

post #6 of 9
Thread Starter 
Update :



So...

It tasted fine, with all the marinade ingredients coming through fine. It's been over 24 hours and I'm not sick.

Texture was a bit tougher than usual, but not horrible. That's sautéed zucchini and corn with some minced onions and fresh oregano as a side. I strained and reduced the marinade, added a shot of brandy and a pad of butter for some sauciness.

Overall it wasn't bad for trying to use up ingredients.
post #7 of 9

Thanks for the follow up!  Glad to hear it worked out.

post #8 of 9
Quote:
Originally Posted by jake t buds View Post

Update :



So...

It tasted fine, with all the marinade ingredients coming through fine. It's been over 24 hours and I'm not sick.

Texture was a bit tougher than usual, but not horrible. That's sautéed zucchini and corn with some minced onions and fresh oregano as a side. I strained and reduced the marinade, added a shot of brandy and a pad of butter for some sauciness.

Overall it wasn't bad for trying to use up ingredients.

 

Looks like absolutely perfectly cooked pork. I would have worried too because the meat had been frozen, but obviously there was nothing to worry about.

post #9 of 9
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 

 

Looks like absolutely perfectly cooked pork. I would have worried too because the meat had been frozen, but obviously there was nothing to worry about.

 

Thanks Chris!! 

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