I have 3.5 Lb. of Bottom Round sliced paper thin and soaking but will not be able to start drying it in the oven after the recomended 24 Hrs. due to"the boss" needing the oven to cook goodies all day for an upcoming party. Will my beef suffer from over marination?
If it’s paper-thin it will be saturated with marinade after 24 hours, so leaving it in longer won’t have any effect.