Jerky marinades 4

6 servings

Ingredients

Quantity Ingredient
5 teaspoons Salt
1½ teaspoon Black pepper
½ teaspoon Cinnamon
¼ teaspoon Ground cloves
½ teaspoon Cumin
3½ teaspoon Salt
1½ teaspoon Black pepper
⅓ cup Brown sugar
1½ cup \"your pick\" barbecue sauce
3 tablespoons Liquid smoke
2 teaspoons Chili powder
1 cup Worcestershire sauce
1½ cup Soy sauce
3 tablespoons Tomato sauce
3 tablespoons Red wine vinegar
6 teaspoons Black pepper
6 teaspoons Salt
3 teaspoons Curry powder
4 Cloves pressed garlic
3 teaspoons Ground ginger
1 cup Cream sherry
5 Cloves pressed garlic
¾ cup Soy sauce
⅓ cup Worcestershire sauce
1½ tablespoon Worcestershire sauce
1 teaspoon Cayenne pepper
3 teaspoons Sugar
5 Cloves pressed garlic
1 small Chopped onion
1 teaspoon Salt
2 cups Beef bouillon (4 cubes)

Directions

DELHI STYLE

NEW MEXICO STYLE

GUADALAJARA STYLE

ITALIAN STYLE

EARLY AMERICAN 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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