Though I've never tried leaving it that long, the "experts" say about 6-9 months tops before the meat starts suffering. Once it gets frozen solid, the action of the marinade on the meat will stop. It will start up again as it thaws though, so once you start that process you don't want the meat hanging about in the marinade much longer than it takes to thaw in the frig. Otherwise you will end up with a mushy piece of meat.
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