Making Your Own Marinade

Generally speaking, the proportions of acid to oil for salad dressings and marinades are 1/3 acid to 2/3 oil.

Kelly
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May 6, 20070 found this helpful

I like to keep it an equal ratio so the oil bonds with the citric acid and ensures it all breaks down.

This is the one I use (Cuban Mojo) for one and a half # of meat (chicken or pork pref)

1 cup sour orange juice (or 50-50 lemon/lime juice and sweet orange juice)

1 cup vegetable oil

1 TBLS salt

1 Tsp minced garlic (I sometimes add italian seasoning to this)

Heat oil in heavy pan just before boiling point. Mash salt and garlic together to form a paste; mix with juice. Stir in the oil to the concoction and marinate meat for at least four hours. This is also a great dip with bread or fried yucca.