Jerky marinades 2

6 servings

Ingredients

Quantity Ingredient
5 teaspoons Salt
5 teaspoons Basil
5 Cloves pressed garlic
1 cup Soy sauce
⅓ cup Worcestershire sauce
1½ teaspoon Black pepper
1 Finely chopped onion
5 teaspoons Salt
1½ teaspoon Black pepper
1½ teaspoon Cayenne pepper
1 Minced onion
5 teaspoons Salt
1½ teaspoon Black pepper
⅓ cup Chili powder
1½ teaspoon Crushed oregano
1½ teaspoon Parsley, chopped
5 Cloves pressed garlic
1 teaspoon Ground nutmeg
1 teaspoon Ground ginger
3 teaspoons Paprika
10 Cloves pressed garlic
1 cup Red wine vinegar
1 cup Worcestershire sauce
8 Cloves pressed garlic
1 Minced onion
1½ teaspoon Ground cumin

Directions

LINCOLN STYLE

BOSTON STYLE

CREOLE STYLE

MEXICAN 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

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