Save Money and Make Your Own Marinades

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The idea of is not a new one marinading. For hundreds of years cooks have been making marinades using natural ingredients, to fulfill three important functions for the meat that they cook: to flavor, to moisturize and to tenderize. The fun thing about marinades is that the formula is so flexible -- you can use just about any ingredient you fancy! Each ingredient in a marinade serves a specific purpose, and once you understand what goes on in that fragrant concoction your meat is submerged in, you can start inventing your own amazing marinades

  • Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water or oil in combination with seasonings,  and other flavor-enhancing components such as olive oil, spirits, spices, herbs and honey.
  • A tenderizing marinade must contain an acidic ingredient such as citrus juice, yogurt, buttermilk, cola, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
  • Allow ¼ to ½ cup marinade for each 1 to 2 pounds of meat
  • Turn or stir the meat occasionally to allow even exposure to the marinade.

Marinading Recipes
  • Meat Browning Rub
    • 1/4 cup brown sugar
    • 1 1/2 tsp paprika
    • 1/2 tsp salt
    • 1/4 tsp garlic powder (optional)
    • 1/4 tsp thyme
    • 1/4 tsp marjoram
      In glass cup blend all ingredients well. Pour into shaker with semi-large holes. Sprinkle on surface of poultry, meat and fish to improve surface browning.
  • Mediterranean Marinade For Chicken, Beef Or Pork
    • Basic Mediterranean Marinade
    • 2/3 c. olive oil
    • 1/2 c. lemon juice
    • 6 T. dry sherry
    • 1 T. rosemary leaves, crushed
    • 4 cloves garlic, minced
    • 1 T. chicken bouillon
      Combine all of the ingredients in a container.
  • Mexican Marinade For Chicken, Beef Or Pork
    •  1 1/2 c. beer
    • 1/2 c. chopped fresh cilantro
    • 3 cloves garlic
    • 1/2 c. lime juice
    • 2 tsp. chili powder
    • 1 tsp. tabasco sauce
    • 1 1/2 tsp. ground cumin
      Combine all of the ingredients in a blender. Process until well combined.
  •  Cola Marinade
    • 12 ounce can cola
      1/2 cup orange juice
      1/2 teaspoon onion powder
      1/2 teaspoon garlic powder
      1/2 teaspoon pepper
      1/2 teaspoon paprika
      Salt to taste
      1 bay leaf
    • Combine all the ingredients in a glass bowl and combine. The cola will lose most of its carbonation but that's OK. Pour the marinade over beef or poultry in a shallow glass dish or heavy plastic bag. Cover dish or seal bag and refrigerate for up to 3 hours for chicken and 6 hours for beef while marinating.
  • Burgungy Marinade For Beef Or Pork
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 garlic clove, minced
    • 1/2 cup oil
    • 1/2 cup Burgundy or dry red wine
    • 2 tablespoons catsup
    • 2 tablespoons molasses
      In small bowl, combine all ingredients; mix well. 1 1/4 cups.
  • Soy Marinade For Beef Or Pork
    • 1/2 teaspoon ginger
    • 1 green onion, chopped, if desired
    • 1 garlic clove, minced
    • 3/4 cup oil
    • 1/4 cup soy sauce
    • 3 tablespoons honey or sugar
    • 2 tablespoons vinegar or lemon juice
      In small bowl, combine all ingredients; mix well. 1 1/3 cups.
  • Beer Marinade For Beef Or Pork
    • Combine:
      • 1 1/2 cups beer
      • 1/2 cup salad oil, stirring the oil in slowly.
    • Then add:
      • 1 garlic clove
      • 2 tablespoons lemon juice
      • 1 tablespoon sugar
      • 1 teaspoon salt
      • 3 cloves
  • Super Marinade For Beef Or Pork
    • Combine:
      • 1 1/2 cups beer
      • 1/2 teaspoon salt
      • 1 tablespoon dry mustard
      • 1 teaspoon ground ginger
      • 3 tablespoons soy sauce
      • 1/8 teaspoon hot pepper sauce
      • 2 tablespoon sugar
      • 4 tablespoons marmalade
      • 2 garlic cloves, minced
  • Marinade for Chicken
  • Combine:
    • 1/4 cup cooking oil
    • 1/2 cup dry white wine
    • 1 minced clove garlic
    • 1 finely chopped medium-sized onion
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon salt
    • 1/2 teaspoon coursely ground black pepper
    • 1/4 teaspoon dried thyme, tarragon or rosemary
  • Mix well. Chill several hours in covered jar or dish. Shake well, then pour over chicken pieces. Chill about 3 hours, turning pieces at least once.