Marinade Template:
The basic ratio for any marinade is 2:1, oil to acid plus seasonings. This method allows you to use what you have in the cupboard or the garden in order to create a tasty marinade.
For example:
Oil: 2 1/2 cups
Acid: 1 1/4 cups
Seasoning: 1 Tablespoon Kosher salt plus 1/4 to 1/2 cup herbs or spices
Time: 4 to 6 hours or less depending on the acid you choose
Base:
Oils such as canola, grapeseed, olive, safflower, or sunflower. You can also use flavored oils such as herb-infused or toasted sesame, however, you may wish to reduce the seasonings if these are used.
Acids such as vinegars of all types, buttermilk, yogurt, wines such as red, rice or white.
Note: some people reduce the oil if using full fat buttermilk.
Other acids:
Lemon juice, orange juice, lime juice, grapefruit juice, unsweetened cranberry juice, pineapple juice, mango juice, tomato juice. If you use these acids, reduce amount by 1/2 cup and marinade for half of the time. These acids contain enzymes that break down the meat more quickly. You may make a mix of acids, such as pineapple and buttermilk or rice vinegar and lime.
Seasonings:
Garlic, onion, green onions, shallots, green herbs, either fresh or dried, black pepper, soy sauce, sesame seeds, mustard, hot pepper sauce, tamarind, brown sugar, honey, and/or spices of your choice. Keep in mind that some of your acids also impart a flavor.
Helpful hints:
The oil does not need to be an expensive brand. Start simple, with garlic or onion and just a couple other flavorings or follow a theme, such as southwestern or Thai. Use a blender to emulsify the mixture before using. If you wish to baste your meat with the same mixture, reserve 1/2 cup before adding the meat.
Recipe From: Unknown
Source: http://slowfooduppercolumbia.files.wordpress.com/2011/07/meat-and-poultry-recipes-marinades-and-rubs.pdf