Brining and Marinating

 Brine or Marinade, which one and what's the difference?   I am no trained chef so don't know the nuances of why to one over the other.   Overall, I prefer brining either wet or dry.  I think of a marinade is basically a basting sauce.   Here is what I follow. 

Brining

• Follow the Ps - mostly use for poultry and pork.   Fish like Salmon can be brined especially when smoking.   Beef can be but commonly use a dry brine.   Could also bring veggies for grilling, why not. 
• Brines can be wet or dry.   Don't always need to use water.   
• Use the 2% rule, get a scale.  The salt amount of a brine should be 2% of the total weight of the meat + weight of water used (if using) + any measurable weight of added ingredients.  2% is a saline solution so regardless of how long you brine your meat won't get salty.   I measure everything in kg or grams.  For example, if you were wanting to bring 1 kg pork and needed 1.5 liters (1500 grams) of water then the amount of salt to add would be (1000 + 1500) * 0.02 = 50 grams.  
• Balance any sugar.  If I am using sugar in the brine I commonly add about 1.5 to 2 times the amount of salt.   I like brown sugar but white is fine.  Can use honey, maple syrup, agave, etc.
• Cook all ingredients but cool (50s) before adding meats.   It is best to cook all of the salt, sugar, spices, herb, etc.  in all or part of the water for the brine.   Bring brine to a light boil and simmer for 10 or so mins.   Cool the brine by adding the additional water being used.  You can add ice but make sure to measure the weight so as not to dilute the salt and other ingredients.
• For a wet brine, either a bucket or small cooler works.  Best if you can get it in a refrigerator.   
• For a dry brine, I use a ziplock or vacuum pack bag.  Toss everything in and get out most of the air.  Toss the bag on a plate or cooking sheet then into the refrigerator.   Flip the bag and give the meat a light massage every so often, every 6 to 12 hours.  I prefer vacuum bags since I have never met a ziplock that doesn't leak.
• The length of time you brine is up to you.   Longer time best for large cut - whole chicken, whole turkey, large pork but..   I usually brine for at least 1 day.  For some recipes, it might be a week or so e.g. Pastrami.    A brining pork ribs for a few days using a brine with nice salt + sugar balance, results in ribs with a nice bacon flavor. 

Marinade

• Brine with more salt and big flavors but shorter time.  The salt quantity of a marinade is usually more than 2% and I have never seen a marinade recipe where there is any concern of measuring the salt. 
• Usually not water based.  Liquid is more commonly juice (lemon, lime,..), sauce or wine.
• Time applied is commonly less than 12 hours.  
• Often used as a basting while cooking.  
• I like mixing with a dry rub.  For example, coat chicken with lemon then add a spice mixture or salt.