Marinade Calculator

Marinade quantity depends on the weight of meat and the desired coverage ratio. The meat should be fully submerged or well coated.

General rule:

Marinade volume = Meat weight × Ratio (typically 1/2 cup per pound)

Standard marinade ratio (by volume):

• 3 parts oil (olive, sesame, etc.)
• 1 part acid (vinegar, citrus juice, wine)
• Seasonings to taste (garlic, herbs, salt, pepper)

Recommended marinating times:

Tips:

• Do not exceed maximum times — acid breaks down proteins and makes meat mushy
• Always marinate in the refrigerator, not at room temperature
• Never reuse marinade that touched raw meat (unless boiled first)
• Use a zip-lock bag to minimize the amount of marinade needed