Jerky marinades 2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | teaspoons | Salt |
| 5 | teaspoons | Basil |
| 5 | Cloves pressed garlic | |
| 1 | cup | Soy sauce |
| ⅓ | cup | Worcestershire sauce |
| 1½ | teaspoon | Black pepper |
| 1 | Finely chopped onion | |
| 5 | teaspoons | Salt |
| 1½ | teaspoon | Black pepper |
| 1½ | teaspoon | Cayenne pepper |
| 1 | Minced onion | |
| 5 | teaspoons | Salt |
| 1½ | teaspoon | Black pepper |
| ⅓ | cup | Chili powder |
| 1½ | teaspoon | Crushed oregano |
| 1½ | teaspoon | Parsley, chopped |
| 5 | Cloves pressed garlic | |
| 1 | teaspoon | Ground nutmeg |
| 1 | teaspoon | Ground ginger |
| 3 | teaspoons | Paprika |
| 10 | Cloves pressed garlic | |
| 1 | cup | Red wine vinegar |
| 1 | cup | Worcestershire sauce |
| 8 | Cloves pressed garlic | |
| 1 | Minced onion | |
| 1½ | teaspoon | Ground cumin |
Directions
LINCOLN STYLE
BOSTON STYLE
CREOLE STYLE
MEXICAN STYLE
Recipes for approx. 5 lbs of beef or venison: marinade for approx.
12-24 hours.
From: THE SAUSAGE-MAKING COOKBOOK by Jerry Predika, 1983. ISBN 0-8117-1693-7 Posted by: Karin Brewer, Cooking Echo, 12/92