Cooking

How long do I need to marinate a piece of meat for flavor to penetrate all the way into it? Are there easy calculations based on the maximum thickness? Does it also depend on the kind of meat or sauce?

I marinated a pork loin for something like 18 hours. The flavor only got 30% from edge toward center. It was a little odd having the core of each slice without the same taste as the outer ring.

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How long to marinate meat before cooking?

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