Marinade Time Calculator

How this works

Marinating time depends on how delicate the protein is and how thick the cut is. Delicate proteins like fish and shellfish break down and turn mushy in acidic marinades quickly, so they need only 15–30 minutes. Poultry and pork can safely marinate for a few hours up to overnight. Tougher beef cuts benefit from longer marinating (several hours to overnight) to help tenderize them, but USDA guidance is that no raw meat, poultry, or seafood should marinate in the refrigerator for more than about 2 days, and always in a covered container in the fridge, never at room temperature.

Source: Safe limits follow FoodSafety.gov (poultry up to 2 days refrigerated; beef, veal, pork and lamb up to 5 days). The quality windows follow N.C. Cooperative Extension guidance of 6 to 24 hours for most meat and poultry, and under an hour for seafood.