Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------LINCOLN STYLE----------------------------
5 ts Salt 1 1/2 ts Crushed oregano
5 ts Basil 1 1/2 ts Parsley, chopped
5 Cloves pressed garlic

------------------------BOSTON STYLE-----------------------------
1 c Soy sauce 5 Cloves pressed garlic
1/3 c Worcestershire sauce 1 ts Ground nutmeg
1 1/2 ts Black pepper 1 ts Ground ginger
1 Finely chopped onion

------------------------CREOLE STYLE-----------------------------
5 ts Salt 3 ts Paprika
1 1/2 ts Black pepper 10 Cloves pressed garlic
1 1/2 ts Cayenne pepper 1 c Red wine vinegar
1 Minced onion 1 c Worcestershire sauce

-----------------------MEXICAN STYLE----------------------------
5 ts Salt 8 Cloves pressed garlic
1 1/2 ts Black pepper 1 Minced onion
1/3 c Chili powder 1 1/2 ts Ground cumin

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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