Chef at Home - 2004 Pan Roast Pork Chops was released on: USA: 24 October 2005
If you want it to fully soak in I recommend at least 24 hours. I have an additional technique I sometimes use. Where I'll marinade for 24 hours in the fridge, then freeze the meat without the marinade. Then make a fresh batch of marinade. Take the steak out of the freezer and put into the new marinade as it thaws for 48 hours.
America's Test Kitchen - 2000 The Crunchiest Pork Chops Ever 9-4 was released on: USA: 24 January 2009
Season the pork butt to your taste (just salt and pepper works well, maybe some garlic powder). Wrap is well in foil and put it in a low oven (250F). Let it cook 6 to 8 hours. Remove the foil and turn up the oven to 400F and brown the roast. If you want to use a slow cooker, put the seasoned roast in the slow cooker with 2 cups of chicken or beef broth. Cook on low or medium for 6 to 8 hours.
A pork pie should be stored in the fridge.
-Generally, you shouldn't use it more than once for meats of any kind (the blood in the meat will drip off into the marinade, and can make you sick). -You shouldn't marinade meat for more than 24 hours, for culinary and safety reasons. Depending on the ingredients (especially if it includes eggs), you may want to marinade it less than that. And, this kind've goes with the "Less is more" rule. Sometimes a marinade is better if you only apply it for a few hours.
I wouldnt' recommend it. However, if you marinate for 24 hours in a marinade, you're chicken will be much more moist, tender, & juicy.
This question can only be answered with an opinion. A great marinade will usually consist of an acidic like apple juice or lemon, and a combination of sweet (sugar), and salty (kosher salt) to balance the marinade out along with other ingredients.
Allow the ribs to cool naturally, keeping them covered, and then marinade in your fridge. Because of the risk of bacterial growth due to the rise in temperature, marinading should be for no more than 2 hours after steaming.
BBQ Sauce. Only add it at the end of cooking (last 1/2 hour or less) as it contains tomato and sugar which burn quickly. You should apply a good dry rub 24 hours in advance and at least 4 hours in advance if you don't have 24 hours.
It is 24 hours.8am to 8pm = 12 hours.8pm to 8am = 12 hours.2 x 12 = 24.
1 day = 24 hours 3 days = 24 hours x 3 = 24 hours + 24 hours + 24 hours = 72 hours 28 hours - 72 hours = 24 hours is less than by 44 hours