Jerky marinades 4
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | teaspoons | Salt |
| 1½ | teaspoon | Black pepper |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cloves |
| ½ | teaspoon | Cumin |
| 3½ | teaspoon | Salt |
| 1½ | teaspoon | Black pepper |
| ⅓ | cup | Brown sugar |
| 1½ | cup | \"your pick\" barbecue sauce |
| 3 | tablespoons | Liquid smoke |
| 2 | teaspoons | Chili powder |
| 1 | cup | Worcestershire sauce |
| 1½ | cup | Soy sauce |
| 3 | tablespoons | Tomato sauce |
| 3 | tablespoons | Red wine vinegar |
| 6 | teaspoons | Black pepper |
| 6 | teaspoons | Salt |
| 3 | teaspoons | Curry powder |
| 4 | Cloves pressed garlic | |
| 3 | teaspoons | Ground ginger |
| 1 | cup | Cream sherry |
| 5 | Cloves pressed garlic | |
| ¾ | cup | Soy sauce |
| ⅓ | cup | Worcestershire sauce |
| 1½ | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Cayenne pepper |
| 3 | teaspoons | Sugar |
| 5 | Cloves pressed garlic | |
| 1 | small | Chopped onion |
| 1 | teaspoon | Salt |
| 2 | cups | Beef bouillon (4 cubes) |
Directions
DELHI STYLE
NEW MEXICO STYLE
GUADALAJARA STYLE
ITALIAN STYLE
EARLY AMERICAN 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