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Is there any point to marinating a piece of meat if you can only do it for 3 hours?

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I've been wanting to make this recipe forever, but I never remember about the marinating until it's too late. Once again I've thawed the meat for dinner tonight (because DH is home so we can all eat together), but forgot about the marinade. I can put it in now, but is it just a water of marinade ingredients for just 3 hours?


What do you think?



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I'd probably try it anyhow and maybe extend dinnertime by an hour to make 4 hours--most marinades I see say 4+ hours. You could lightly score the meat on both sides, too, to help the flavor get in. At least you'll be able to get a taste for whether or not you'd try the recipe again. :)

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