Jerky Marinades 3 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
OHIO STYLE
5 tsp: Salt,
1/2 cup: Worcestershire sauce,
1 1/2 tsp: Black pepper,
1/2 cup: Liquid smoke,
5 Cloves: pressed garlic,
TEX-MEX STYLE
5 tsp: Salt,
5 tsp: Dry mustard,
1 1/2 tsp: Black pepper,
1 cup: Brown sugar,
1 1/2 tsp: Cayenne pepper,
1 1/2 cup: Red wine vinegar,
1: Finely chopped onion,
1 cup: Catsup,
5 Cloves: pressed garlic,
CHINA SAUCE
5 tsp: Salt,
1 cup: Brown sugar,
1 1/2 tsp: Black pepper,
1/3 cup: Soy sauce,
1 large: Minced onion,
1 1/4 cup: Red wine,
5 Cloves: pressed garlic,
1 1/2 cup: Pineapple juice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp