These marinades will add a little moisture and lots of flavor to beef, pork, lamb or chicken. Marinate chicken 3 - 8 hours and beef, pork or lamb 18 – 24 hours. Choose specific geographical flavor profiles so you can match the marinade to your menu. Enjoy!

Marinade for Beef, Pork, Lamb or Chicken
Makes Enough for 3 Pounds

Ingredients

American
11/2Cup Extra virgin olive oil
1/4Cup Beer
1/4Cup Worcestershire
2Tablespoons Sugar, granulated
2Tablespoons Garlic, rough chop
2Tablespoons Scallion, rough chop
1/2Cup Parsley, rough chop
1Tablespoon Smoked sea salt
2Teaspoons Cracked black pepper

French
11/2Cup Extra virgin olive oil
1/2Cup Red wine vinegar
2Tablespoons Shallot, rough chop
2Tablespoond Garlic, rough chop
1/4Cup Tarragon, rough chop
1Tablespoon Sea salt
1Teaspoons White pepper, ground

Mediterranean
11/2Cup Extra virgin olive oil
1/4Cup Tomato juice
1/4Cup Lemon juice
2Tablespoons Garlic, rough chop
2Tablespoond Shallot, rough chop
1/2Cup Italian parsley, rough chop
4Each Anchovy filets
2Teaspoons Sea salt 

Japanese
11/2Cup Canola oil
1/2Cup Sake
2Tablespoons Sesame oil
2Tablespoons Garlic, rough chop
3Tablespoons Scallion, peeled and rough chop
3Tablespoons Ginger, peeled and rough chop
2Tablespoons Brown sugar
2Tablespoons Soy sauce

Chinese
11/2Cup Canola oil
1/2Cup Chinese black vinegar
1Tablespoon Garlic, rough chop
3Tablespoons Ginger, peeled and rough chop
3Tablespoons Scallion, peeled and rough chop
2Tablespoons Hoisin sauce
2Each Star anise pods
2Tablespoons Mushroom soy sauce

Spicy Thai
1/12Cup Canola oil
1/4Cup Lime juice
4Tablespoons Basil, rough chop
4Tablespoons Cilantro, rough chop
4Tablespoons Mint, rough chop
2Tablespoons Sriracha or Sambal
1Each Lemongrass stalk
3Tablespoons Fish sauce

Middle Eastern
11/2Cup Extra virgin olive oil
1/2Cup Yogurt, plain
2Tablespoons Honey
3Tablespoons Cilantro, rough chop
3Tablespoons Mint, rough chop
3Tablespoons Italian parsley, rough chop
1Tablespoon, cinnamon, ground
1Tablespoon cumin, ground
8Each Kalamata olives

Southwestern
11/2Cup Corn oil
1/4Cup Lime juice
2Each Roma tomatoes, cored, rough chop
3Tablespoons, White onion, grated
2Tablespoons Garlic, rough chop
2Tablespoons Cumin seeds, toasted, ground
4Tablespoons Cilantro, rough chop
3Each Serrano chiles, rough chop
1Tablespoons Mexican smoked salt

Argentinean
11/2Cup Extra virgin olive oil
1/2Cup Sherry vinegar
1/4Cup Italian parsley, rough chop
4Tablespoons Garlic, rough chop
2Tablespoons Oregano, dried
2Tablespoons Paprika, sweet
3Tablespoons, Yellow onion, grated
1Tablespoons, Sea salt

Method

• Place all ingredients in a blender for about 20 seconds or until the mixture is liquefied.
• Pour the marinade into a zip lock bag big enough to hold meat and marinade. Add the meat and mix until coated on all sides.
• Place the bag in the refrigerator. Shake up the ingredients several times over the course of the marinating time.
• Remove the meat from the refrigerator one hour before cooking time. Drain in a colander.
• Cook the meat as needed.

From the kitchen of Jamie Samford
Corporate Chef of Winn Meat Company