Jerky marinades 5
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Soy sauce |
| 5 | tablespoons | Worcestershire sauce |
| 1½ | teaspoon | Black pepper |
| 4 | Cloves pressed garlic | |
| ½ | teaspoon | Powdered onions |
| 2½ | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 2½ | teaspoon | Ground ginger |
| 2 | cups | Soy sauce |
| ⅓ | cup | Salt |
| 1 | tablespoon | Sugar |
| 5 | teaspoons | Salt |
| 5 | teaspoons | Ground ginger |
| 5 | tablespoons | Brown sugar |
| 1½ | teaspoon | Black pepper |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Ginger |
| 10 | teaspoons | Liquid smoke |
| 5 | teaspoons | Crushed peppers, dried |
| ¾ | tablespoon | Brown sugar |
| 5 | Cloves pressed garlic | |
| 1½ | cup | Soy sauce |
| 3 | teaspoons | Ginger |
| 4 | Cloves pressed garlic | |
| 2 | teaspoons | Black pepper |
| 1 | teaspoon | Cayenne pepper |
| 6 | Cloves pressed garlic | |
| 1½ | cup | Pineapple juice |
| 1½ | cup | Soy sauce |
Directions
SOUTHERN CALIFORNIA STYLE
HAWAIIAN STYLE - OAHU
HAWAIIAN STYLE - KAULA
HAWAIIAN STYLE - MAUI
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