🥩 Marinade Calculator
Enter the meat weight and how much marinade you want per pound, and it tells you the total to mix — in cups and milliliters — so every piece is properly coated with none left over.
🥩 Mix Your Marinade
What is a Marinade Calculator?
It scales your marinade to the amount of meat you're cooking. From the weight and a cups-per-pound rate it works out the total volume in cups and milliliters, so every piece gets fully coated without you mixing a giant batch and pouring half of it down the drain. Bump the rate up for thick or crowded cuts that need more contact.
Use it to scale a favorite marinade recipe up or down, to prep for a big cookout, or to portion a store-bought bottle. Marinate in the fridge, discard any liquid the raw meat touched, and reserve a separate clean batch up front if you want marinade for basting or serving.
❓ Frequently Asked Questions
How much marinade do I need per pound of meat?
About half a cup of marinade per pound of meat coats most cuts well. Go higher — up to three-quarters of a cup per pound — for thick, dense, or numerous pieces that need more surface contact. This calculator defaults to half a cup per pound and lets you adjust.
How long should I marinate meat before grilling?
It depends on the cut and the marinade. Thin, tender pieces need only 30 minutes to a couple of hours; tougher cuts benefit from 4–12 hours. Acidic marinades (citrus, vinegar) can turn the surface mushy if left too long, so don't over-marinate — a few hours is plenty for most grilling.
Can I reuse marinade the raw meat sat in?
Not as-is. Marinade that touched raw meat carries bacteria and must be discarded or boiled hard for several minutes before it can be used as a sauce. The safe move is to reserve a separate, clean batch up front if you want marinade for basting or serving — mix a little extra when you calculate.
Should I marinate at room temperature?
No — always marinate in the refrigerator. Leaving meat out at room temperature lets bacteria multiply. Put the meat and marinade in a sealed bag or covered container in the fridge, and take it out just before it goes on the grill. Pat the surface dry for better browning and to reduce flare-ups.