Jerky marinades 3
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | teaspoons | Salt |
| 1½ | teaspoon | Black pepper |
| 5 | Cloves pressed garlic | |
| 5 | teaspoons | Salt |
| 1½ | teaspoon | Black pepper |
| 1½ | teaspoon | Cayenne pepper |
| 1 | Finely chopped onion | |
| 5 | Cloves pressed garlic | |
| 5 | teaspoons | Salt |
| 1½ | teaspoon | Black pepper |
| 1 | large | Minced onion |
| 5 | Cloves pressed garlic | |
| ½ | cup | Worcestershire sauce |
| ½ | cup | Liquid smoke |
| 5 | teaspoons | Dry mustard |
| 1 | cup | Brown sugar |
| 1½ | cup | Red wine vinegar |
| 1 | cup | Catsup |
| 1 | cup | Brown sugar |
| ⅓ | cup | Soy sauce |
| 1¼ | cup | Red wine |
| 1½ | cup | Pineapple juice |
Directions
OHIO STYLE
TEX-MEX STYLE
CHINA SAUCE
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