Jerky marinades 3

6 servings

Ingredients

Quantity Ingredient
5 teaspoons Salt
1½ teaspoon Black pepper
5 Cloves pressed garlic
5 teaspoons Salt
1½ teaspoon Black pepper
1½ teaspoon Cayenne pepper
1 Finely chopped onion
5 Cloves pressed garlic
5 teaspoons Salt
1½ teaspoon Black pepper
1 large Minced onion
5 Cloves pressed garlic
½ cup Worcestershire sauce
½ cup Liquid smoke
5 teaspoons Dry mustard
1 cup Brown sugar
1½ cup Red wine vinegar
1 cup Catsup
1 cup Brown sugar
⅓ cup Soy sauce
1¼ cup Red wine
1½ cup Pineapple juice

Directions

OHIO STYLE

TEX-MEX STYLE

CHINA SAUCE

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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