Yoda wrote:The thing about marinating meat is that you are not supposed to do it for a long time. 30 min is probably the longest you want to do marinate as you don't want to dry out the meat.
I'm not sure where you're coming up with this. I've been marinating beef and chicken overnight for years, and it adds moisture and flavor, it doesn't remove it. I suppose if you caked your meat in salt it would dry it out, but that would take a while or you'd have to use a boatload of salt. For the most part you're not going to use enough salt or leave it on long enough (24 hours, tops) to pull juices out too much. Plus, since marinades have a liquid component, they typically add moisture, not remove it.