When I prepare marinades, I use the same basic recipe - I just switch up the seasoning mix based on the flavor profile. I remember the marinade recipe as 3-3-2-1, which refers to the proportions of the four main ingredients. Three parts seasoning; three parts oil; two parts soy; one part vinegar. This combination makes a really great marinade!
Keep reading to learn how to create the basic 3-3-2-1 Marinade combo for one pound of meat.
Making a Marinade
3 Parts Seasoning Mix
3 Parts Oil
2 Parts Soy Sauce (or Bragg's Liquid Aminos)
1 Part Apple Cider Vinegar
Tips and Hints:
- For each one pound of meat, I use 3 tablespoons seasoning mix, 3 tablespoons oil, 2 tablespoons Bragg's and 1 tablespoon cider vinegar.
- The picture above shows a Store Brand spice blend. I've used a variety of spice mixes over the years: those I've created from scratch, purchased from specialty shops, grocery stores, Farmer's Markets, etc. In this recipe, you can use whatever mix you desire - just be sure to use 3 parts worth.
- I use Bragg's Liquid Aminos, rather than soy sauce, for all my cooking- it contains less sodium.
- Any Oil will do. I was raised in an Italian household, so I always use Extra Virgin Olive Oil with my marinades. If you prefer Canola Oil, that works well too.
- Feel free to add marinade ingredients directly to the zipper-sealed bag. It saves some cleaning.
- Let the meat sit in the marinade for at least one hour before cooking. You can store it overnight in the refrigerator, or freeze for future use.
|Add the ingredients directly to a storage bag to reduce mess.|
|Massage the marinade into the meat; seal the bag tight and label before storing.|
|Grilled Jamaican Jerk Flank Steak. Yum!|