Keep an eye on marinating timesWhen it comes to marinating, Krivitsky said it is always preferable to marinate in the refrigerator as opposed to a dish on the counter. The general rule is that poultry or cubed meat can marinate for two days. Beef, veal, pork, lamb roasts, and steaks may be kept in a marinade in the fridge for up to five days.
If you're using the marinade as a sauce for your dish as well, it's best to reserve some prior to pouring it on the meat. If you plan on using marinade that has already been poured onto a meat or fish, bring it to a boil prior to serving it, destroying any harmful bacteria.