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Old 12-10-2011, 02:46 PM   #21
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If they've been refrigerated the whole time, they are safe.
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Old 12-10-2011, 02:48 PM   #22
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Originally Posted by Love2cook11
Sorry to bump an old thread but thought it better than starting a new one.

I meant to make cuban pork chops last night but did not so they have been marinating in orange juice, lime juice and vinegar for nearly 24 hours. Do you all think it is safe to cook? I don't mind if the texture is different, just whether it is healthy.
Should be fine if they were in the fridge. They will probably be a bit mushy. If they were sitting on the countertop, I don't think I would use them.
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Old 12-10-2011, 02:49 PM   #23
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Yes they've been in the fridge the whole time. Thank you so much, i was looking around and getting mixed results online. I don't mind a little tougher meat (it's my own fault) and I'm hoping it won't be too tough.
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Old 12-10-2011, 02:50 PM   #24
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Quote:
Originally Posted by Love2cook11
Yes they've been in the fridge the whole time. Thank you so much, i was looking around and getting mixed results online. I don't mind a little tougher meat (it's my own fault) and I'm hoping it won't be too tough.
With all that acid, they probably won't be tough!
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Old 12-10-2011, 06:00 PM   #25
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It does sound like a tenderizing marinade. Might be really good!
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Old 12-10-2011, 06:12 PM   #26
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Originally Posted by Love2cook11 View Post
Yes they've been in the fridge the whole time. Thank you so much, i was looking around and getting mixed results online. I don't mind a little tougher meat (it's my own fault) and I'm hoping it won't be too tough.
Just the opposite. With an acidic marinade like that, you will usually get a very soft, and often unpleasant texture, or maybe I should say lack of texture.
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Old 12-11-2011, 08:38 AM   #27
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Quote:
Originally Posted by Love2cook11 View Post
Sorry to bump an old thread but thought it better than starting a new one.

I meant to make cuban pork chops last night but did not so they have been marinating in orange juice, lime juice and vinegar for nearly 24 hours. Do you all think it is safe to cook? I don't mind if the texture is different, just whether it is healthy.
Well, did you cook it? Was the texture okay?
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Old 12-13-2011, 09:17 AM   #28
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On this subject. I usually marinade with wine. The sulfates in wine I think act like brine but slower. A good Chardonnay dry does the trick. I do my turkey like that too over 5 days with some added citrus rubbing (kiwi). Thoughts?
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Old 12-13-2011, 09:26 AM   #29
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I marinade thick slices of butt pork for 6 days in evoo, lemon juice, oregano.I then grill medium rare on the bbq, it eats like rib eye.
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Old 12-13-2011, 11:55 AM   #30
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Originally Posted by Dawgluver View Post
With all that acid, they probably won't be tough!
Acid toughens protein, but after a point it begins to disintegrate it. 24 hours would likely mean mushy meat.
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