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in addition to flavors from spices or herbs, the key components to any marinade are acid, salt, oil and sugar.
salt breaks down the meat, acid is the transfer agent, the oil is the medium. sugar tempers the acid and also helps with the tenderizing.
you have acid and sugar if you use citrus or other fruit juice. any fermented product like alcohol will have all the chemicals you need too. so do dairy products with active cultures like yogurt or buttermilk.
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