Jerky Marinades 4 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
DELHI STYLE
5 tsp: Salt,
3 tsp: Curry powder,
1 1/2 tsp: Black pepper,
4 Cloves: pressed garlic,
1/2 tsp: Cinnamon,
3 tsp: Ground ginger,
1/4 tsp: Ground cloves,
1 cup: Cream sherry,
1/2 tsp: Cumin,
NEW MEXICO STYLE
3 1/2 tsp: Salt,
5 Cloves: pressed garlic,
1 1/2 tsp: Black pepper,
3/4 cup: Soy sauce,
1/3 cup: Brown sugar,
1/3 cup: Worcestershire sauce,
GUADALAJARA STYLE
1 1/2 cup: "your pick" barbecue sauce,
1 1/2 tbsp: Worcestershire sauce,
3 tbsp: Liquid smoke,
1 tsp: Cayenne pepper,
2 tsp: Chili powder,
ITALIAN STYLE
1 cup: Worcestershire sauce,
3 tsp: Sugar,
1 1/2 cup: Soy sauce,
5 Cloves: pressed garlic,
3 tbsp: Tomato sauce,
1 small: Chopped onion,
3 tbsp: Red wine vinegar,
1 tsp: Salt,
EARLY AMERICAN STYLE
6 tsp: Black pepper,
2 cup: Beef bouillon, 4 cubes
6 tsp: Salt,
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