Meat and poultry marinades placed on raw meats to flavor and tenderize the protein foods should be discarded once the meat or poultry is on the grill or once it is no longer being used to baste the food.
This is the last time the marinade will have the opportunity to heat thoroughly to kill any bacteria transferred from the raw meat or poultry. It can lead to food poisoning if served from the raw food to the cooked food.
Here are some tips to keep your marinating meal safe:
- Marinate in the refrigerator to maintain the temperature at 40 degrees or below to limit the growth of harmful bacteria.
- Don’t use metal containers for marinating raw foods.
- If transporting the marinating food, keep it on ice at proper temperature during transport and until it is cooked.
- Check the internal temperature of the meat and poultry with an thermometer to be sure it is thoroughly cooked.
- If you want some marinade for use at the table, when mixing the marinade separate into a small bowl and place in the refrigerator. Don’t use marinade once it has been added to the raw meat or poultry.
Here’s one of my favorite marinades for beef, I hope you enjoy it!
½ cup Olive Oil
¼ cup Worcestershire Sauce
¼ cup Balsamic Vinegar
3 Tablespoons Fresh herbs chopped – match with other menus items such as parsley, rosemary, basil, oregano, dill
1 teaspoon Fresh crushed garlic
1 teaspoon Fresh ground pepper
If you like a little heat, add ¼- ½ teaspoon hot sauce
(There are other add ins you might enjoy including lemon juice, Dijon mustard, soy sauce or teriyaki sauce depending on your flavor preferences)