How long does marinated barbecue meat last?

Marinades for barbecue come to us in May, along with the May holidays, when it’s time to open the barbecue season. What is the best way to marinate shish kebab? This question worries many. And every year there is an interesting discussion on the networks. Everyone decides what is best to add to the barbecue marinade: lemon or vinegar, tomatoes and onions or just onions? What spices should I use and should I add spices sold in bright packages to the marinade? Everyone decides for themselves - everyone has their own recipe. The only thing you should avoid is fatty marinades with mayonnaise, which are often used for chicken kebab.

General rules for marinating meat

Marinating meat products is a whole science; the final result depends on how correctly the process goes. To get a delicious kebab, use only fresh meat.

Signs of a fresh product:

presence of uniform color;
absence of foreign fragments, stains, shades;
dark red color of lamb;
red for beef, pink for veal and pork;
light, soft pink color of poultry meat.

A fresh, pleasant, slightly perceptible smell is a sign of the freshness of the product. The presence of a pungent aroma should alert you and make you refuse such meat.

When a meat product is purchased several days before a picnic, you need to properly preserve it to prevent spoilage. Chilled meat is stored for 2 days on a refrigerator shelf at a temperature of 0 to -3 degrees (pork can be stored for up to 5 days under the same conditions).

General rules for marinating meat:

Cut the product into large, oblong pieces; this will save you from the difficulty of threading them onto skewers. Make the pieces approximately the same size so the meat will cook evenly.
To improve the interaction between onions and meat, you need to puree them (use only the juice obtained) or cut the onions into traditional rings.
Add a small amount of vegetable oil, it will take the aromas of the spices and release them to the meat.
Add salt when the dish is ready, otherwise it will turn out dry. Another option for adding salt is to add salt to the pre-chopped onions (this will release more juice).
Marinate in containers made of glass, ceramics, or enameled metal. Do not use aluminum, it can oxidize.
The time for marinating shish kebab varies; some recipes require the meat to be in the marinade for about an hour, others require 24-hour aging. Store food marinated for longer than 60 minutes on a shelf in the refrigerator or basement.

Marinade with mineral water overnight

Popular method. This marinade is gentle and preserves the taste of meat. Mineral water should be highly carbonated.

Ingredients for 1 kg of pork pulp:

Mineral water – 1 l;
Onions – 0.3 kg;
Bay leaf 2-3 pcs.;
Black pepper or barbecue seasoning – 2 teaspoons.
Salt – 1 tbsp. spoon;
Sugar – ½ tbsp. spoon.

Cooking:

Cut the onion into half rings (of course, after peeling it before doing this), put it in a container for pickling. Don't add salt yet . You can mash it with your hands, or you don’t have to: overnight the onion will give everything it needs to the marinade and without unnecessary movements.
Cut the meat into relatively even pieces. Add to onions.
Add seasonings, salt and sugar. Remember the bay leaf, it will give more flavor.
Fill it all with mineral water until it just covers and a little more.
In this marinade, the pork should sit in the refrigerator overnight.
Thread onto skewers and light the grill. Fry on the right coals, turning over for 20-30 minutes.

Where to store marinated meat for barbecue

The pickled product is easy to find on grocery store shelves. But barbecue meat prepared by yourself undoubtedly has better taste, freshness, and quality.

Store marinated meat in the refrigerator. A temperature of no more than 5 degrees does not interfere with the marinating process. The shelf life of products depends on the products included in the marinade.

Shelf life of marinated meat:

mayonnaise, kefir – 24 hours;
vinegar, lemon, onion – up to 3 days;
wine, kvass, beer – 24 hours;
mineral water – up to 12 hours;
vegetable oil – up to 2 days;
tropical fruits – up to 2 hours.

Containers for storing marinated meat:

glassware (for example, jars with different volumes);
enameled containers, without chips of enamel;
stainless steel bowls;
clay jugs;
vacuum bags: oxygen does not penetrate inside, this slows down the flow of oxidative processes (for the same purpose, any containers are covered with thick cling film).

Vacuum packaging allows you to store meat for up to 7 days on the refrigerator shelf at a temperature of 5 degrees. If you put it in the freezer, the shelf life will increase to three months (at -18 degrees).

If special vacuum bags are not available, place the marinated meat in zip-lock bags. First, squeeze the air out of the bags, then close it. Inside the freezer, meat packaged in this way can be stored for up to 3 months.

Metal utensils cannot be used; they provoke the onset of oxidative reactions, which is why the product is more likely to deteriorate.

You can extend the shelf life of the marinade by adding products with an antibacterial effect - onions, garlic, pepper. The use of iodized salt, which increases the shelf life of meat, deserves special attention.

Purchasing already marinated meat has its limitations. This product retains its properties unchanged throughout the day. After this time has passed, meat cannot be consumed. The exception will be kebabs packaged in plastic buckets. They have an expiration date indicated by the manufacturer on the packaging.

How to marinate shish kebab in 30 minutes: recipes with tomato and soy sauce

Ready-made sauces are excellent marinating aids. Most often, they can act as an independent marinade for barbecue and do not require the addition of spices. Thanks to their composition, they quickly soften the meat and give it a piquant taste.

Tomato marinade for pork skewers

It can be made from fresh tomatoes or tomato paste. Pour the meat with tomato paste or gruel from crushed fresh tomatoes, add a little lemon juice, seasonings and herbs to taste and go light the fire. By the time the coals burn out, the meat will be ready for grilling. As an option “for the lazy,” you can use ready-made marinades, spicy tomato sauces and even adjika.

Soy sauce marinade for shish kebab

This recipe is also easy to prepare. The amount of ingredients is indicated per 1 kg of raw meat; seasonings can be varied to taste.

Soy sauce – 70 ml.
Onions – 250 g.
Fresh parsley – 15 g.
Oregano – 5–7 g.
Basil – 5–7 g.
Allspice – 5–7 g.
Salt and seasoning for meat - to taste.

1. Cut the meat into equal pieces, place in a bowl for marinating, add all the spices except salt. Stir until the seasoning evenly coats the meat pieces.

2. Cut the onion into half rings, chop the parsley coarsely. Add the onion and parsley to the meat, stir well to release the juice.

3. Add soy sauce and mix well again: it is important that the sauce gets on every piece of meat. Cover the container with a lid and marinate the kebab at room temperature for 30 minutes, or in the refrigerator for about 2 hours.

This marinade is great for poultry meat - chicken or turkey. And if you marinate pieces of chicken with skin (wings, thighs or legs) with it, you are guaranteed an appetizing golden brown crust and juicy meat.

How long can marinated meat be stored in the refrigerator?

The period of optimal preservation of marinated meat products on the refrigerator shelf depends on the composition of the marinade.

Important information:

kefir marinade cannot be stored for long periods of time, up to a maximum of two days;
a spicy mixture made with the addition of mayonnaise is stored for three days;
onions, garlic, extend the shelf life of the product and storage up to 4 days;
adding chili pepper increases shelf life up to 5 days;
white wine and vinegar allow you to safely store kebab on the refrigerator shelf for a week.

How long can marinated pork, beef, and poultry meat be stored?

Shish kebab, marinated with your own hands, is prepared using onions and garlic. The last two ingredients extend the shelf life of the marinade, having the ability to destroy microbes.

Properly selected containers and the absence of fermented milk additives allow the product to be stored for several days.

Shelf life of marinated pork:

in a plastic bag lying on the refrigerator shelf (with a temperature of +5 degrees) - up to a week;
in the freezer (with a temperature of -18 degrees) – up to 2 months.

Shelf life of chicken kebab:

7–10 degrees – day;
4–7 degrees – 2 days;
0–4 degrees – 3 days;
from -2 to 0 degrees – 4 days.

Boneless product lasts longer.

Features of storing marinated beef:

0–3 degrees – no longer than two days;
0–5 degrees – day;
5–7 degrees – 12 hours;
large pieces – up to 48 hours;
finely chopped meat – 24 hours.

How long does marinated meat in soy sauce last?

Soy sauce allows you to quickly get meat suitable for grilling. This liquid has a special taste, a spicy aroma that quickly penetrates into the meat fibers. Meat marinated with soy sauce can be stored for no more than 12 hours (provided it is on the refrigerator shelf).

How long does meat last in vinegar marinade?

Vinegar or wine marinades safely preserve the product in the refrigerator, but no more than 6 days.

How long does marinated meat in mayonnaise last?

Making kebabs by adding natural mayonnaise sauce reduces the shelf life of the product to three days.

How long can you store meat in marinade with onions?

Marinade, with garlic and onions inside, is the best option for long-term storage of kebab. Both vegetables are distinguished by the presence of antibacterial properties, which increases the shelf life of meat products.

Storing marinated fish

Fish doesn't last long. Any variety of it, be it salmon or trout, can marinate on the refrigerator shelf for up to two days.

Despite the addition of vinegar, sea salt, and lemon juice to the marinade, it is not recommended to increase the recommended storage duration.

Marinade with kefir for a day

Fermented milk products are a good source of acid for marinating meat. Kefir will add a slight lactic sourness to the kebab, which goes well with pork.

Ingredients for 1 kg of pork:

Medium fat kefir – 1 liter;
Onions – 400 g;
Cilantro - a bunch;
Ground black pepper – 2 teaspoons;
Salt - to taste.

Cooking:

Peel the onion and cut into half rings. Place in a container and add salt.
Cleaned and cut into pieces pork also into a container. Add spices and finely chopped cilantro.
Stir now. With kefir it will be more difficult.
Pour in kefir to cover the meat.
Close the container and refrigerate overnight.
Fry on the grill, check for doneness with a knife.

Is it possible to freeze marinated meat?

Freezing marinated meat becomes a necessity when insurmountable circumstances force you to postpone the date of the picnic. In order not to throw away already marinated meat, you have to look for ways to preserve it in a form suitable for consumption.

When the picnic is postponed for a long time, which does not allow storing the meat in the refrigerator, it is frozen. This method is not ideal, but it is an excellent way out of this situation.

Freezing Features:

The easiest way is to freeze a product where products with a small amount of acid (tomato paste, tomatoes, other sauces), mineral water, and a small amount of vinegar were used for marinade;
Freeze by placing the meat in a container made of plastic or vacuum bags (pour the marinade there);
defrost the kebab gradually before frying; the day before, move it from the freezer to the bottom shelf of the refrigerator;
Forcibly defrosting meat (in a microwave oven, hot water) is prohibited; the juiciness of the product will be preserved only with gradual thawing.

Is it possible to freeze marinated meat in mayonnaise?

Mayonnaise marinade is considered not the best option for marinating meat products. After storage in the freezer, when the product is defrosted, its components lose their appearance, resembling coagulated protein.

After freezing, you may be upset by the uneven consistency: you can solve the problem by rinsing the pieces with cool water and preparing a fresh marinade, put the meat there for a couple of hours. If you have doubts about quickly frying kebabs, use mineral water, sunflower oil, and tomato paste for marinating. These products do not in any way affect the taste of the product after it has been defrosted.

Is it possible to freeze marinated chicken?

Once the chicken is in the marinade, it can be frozen. Place the product in a convenient container and put it in the freezer. It is advisable that the future kebab should contain onions; after defrosting, they give off an unpleasant smell. Remove the onions in the marinade before freezing; after defrosting the product, add fresh onion rings to the chicken.

It is not forbidden to freeze finished poultry shish kebab. Place the meat in a container and cover with cling film. The product should be defrosted in natural conditions, heated in an oven or microwave.

Is it possible to freeze marinated meat with onions?

Most well-known marinades include onions, herbs, and other spices. After defrosting a product containing these components, their appearance is lost. The onion stops crunching and acquires an unpleasant smell.

Before frying defrosted meat, remove onions and herbs.

After thawing the kebab, make a new marinade. The meat should lie there for a couple of hours, then start frying. This approach will preserve the taste of the meat, leaving the herbs, onions, and other seasonings unchanged.

Is it possible to freeze marinated pork meat?

Freezing almost finished kebab - raw meat lying in the marinade - is possible, but it is irrational when it is planned to fry it in the near future. The pork can marinate for a couple of days while on the refrigerator shelf.

Features of storing pork meat in the freezer:

put the kebab in a plastic container, close the lid;
place the container in the freezer;
There is no need to defrost before cooking, immediately place the kebab on the grill and brown on both sides;
bring the product to readiness.

Which kebab should not be frozen?

Not all types of marinades are suitable for frozen storage. Experts do not recommend subjecting some of them to such manipulations.

Marinade containing herbs should not be frozen. After the defrosting process, it will lose color, become tasteless, and darken. When there are suspicions that the kebab will not be able to be fried at the planned time, greens are not added to the marinade. This can be done at any time when the decision about a picnic has not changed.

Experts generally do not recommend adding greens to kebabs; on the grill they char, burn, and spoil the appearance of the dish. It is much better to serve the finished product, framing it with fresh leaves of dill, parsley, and cilantro.

In addition to greens, chicken and beef are not frozen. Both of these products, after bringing them to normal, lose their taste and change in appearance.

Which kebab is not advisable to freeze?

Experts do not recommend storing beef and chicken in the freezer. After thawing, meat loses its elasticity and taste.

Freezing is not advisable if marinade is used:

with greens. After thawing, herbs turn into a dark mess and lose their taste and aroma. Therefore, before freezing, they need to be removed from the sauce;
with mayonnaise. A defrosted product loses its appetizing appearance, becoming like a coagulated protein;
with onions, tomatoes. After thawing, the slices will soften, lose their attractive appearance, and will smell unpleasant.

Advice! To preserve marinated meat well, you need to drain the filling, dry the pieces with a napkin, and put them in a vacuum container or bag.

How long does marinated meat last at room temperature?

Room temperature is defined as a temperature ranging from 18 to 26 degrees. Under these conditions, store meat for up to 18 hours.

Close the container with the kebab hermetically, preventing contact with air and accidental penetration of insects.

How to preserve meat for barbecue without refrigeration

If the product is marinated in vinegar, place it in the shade and store there for no more than two hours. Therefore, it is important to make a fire in a timely manner and not put off the process of cooking meat until later.

The ideal option for storing perishable foods is a portable bag - a refrigerator. It has special thermal containers inside that keep the temperature inside cool. However, it is able to maintain cold for a short time. The entire period the bag should be in the shade, out of direct sunlight.

Protect the finished product from insects. It can stand on the table for up to three hours. If the entire dish has not been eaten, wrap it in foil and cover with a towel on top. This will keep the product warm until you return home. When the dish has cooled, fold it into a plastic or enamel container and place it in a refrigerator bag (if it has not yet lost its cooling properties, store the meat in it for up to 12 hours).

How to preserve marinated meat for barbecue in the heat

To preserve meat during a hot summer day, pay attention to the rules indicated above.

Tricks for preserving marinated kebab in the heat:

Make a marinade that includes onions, garlic, vinegar, and chili peppers. These products increase the freshness of meat.
The shelf life of kebab is increased by adding iodized salt and vegetable oil.
Avoid using kefir, other fermented milk drinks, mayonnaise, beer, carbonated water, and wine. They contribute to the rapid development of oxidative processes.
Store shish kebab in a glass container. Use enamel only if there are no chips on it; the use of ceramics is allowed. Do not store meat in iron; it leads to oxidative reactions that lead to spoilage of the product.
Shish kebab prepared commercially and purchased in a store is stored according to the manufacturer’s recommendations. You can find them on the label.

How to store finished shish kebab

Sometimes there is a need to properly preserve already cooked kebab. For example, when the weather turns bad and vacationers are forced to go home.

Rules for storing cooked meat:

Wrap a warm dish with foil and a towel;
after cooling completely, place the pieces in an enamel bowl;
if the product is placed in a bowl without a lid, wrap it in cling film;
Place the dish in the refrigerator, or, if it is not available, in a portable cooling container;
the finished dish can be frozen: put it in a zip bag (after removing the air from it), a plastic container, put it in the freezer;
Defrost the finished product in the microwave, place it in the oven (pre-wrap the meat in foil), preheated to 200 degrees for 20 minutes.

Preserving already marinated meat is not difficult at all. The main thing is to follow the established rules in order to get a high-quality product with excellent taste during frying.

Freezer

Ready kebab and marinated meat can be frozen. Then the meat will be preserved for a longer period: up to three months.

To prevent the meat from losing its taste, it must be removed from the marinade, all herbs and spices removed and dried with towels. There should be as little moisture as possible on the kebab, since when frozen, the liquid expands and breaks the fibers of the meat, thereby making it dry and tough after defrosting.

After you have removed the moisture, the meat needs to be packed very tightly in a bag; you can use a zip bag, squeezing out all the air from it. For grilled kebab, this point is also important.

You make the resulting package as flat and compact as possible, preventing air from getting into the bag, and put it in the freezer.

When you need the kebab, you need to slowly defrost it by transferring the package from the freezer to the refrigerator and leaving it overnight. After this, wrap the meat in foil and heat in a hot oven. Then the finished kebab will retain the maximum amount of moisture.

Secrets of tender meat. Top 8 kebab marinades Read more