I'm cooking some pork belly sous vide (http://www.seriouseats.com/recipes/2013/10/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe.html), and the recipe calls for putting a marinade in the vacuum bag with the pork. I'd also like to make the meat a few days in advance of when I serve it. Is it important to remove the meat from the marinade after SV? The recipe says you can leave the meat in the vacuum bag for ~two weeks before serving, but I'm concerned that this would basically add a few extra days of marination and make the meat too salty. Thanks for any advice!
