Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------OHIO STYLE------------------------------
5 ts Salt 1/2 c Worcestershire sauce
1 1/2 ts Black pepper 1/2 c Liquid smoke
5 Cloves pressed garlic

-----------------------TEX-MEX STYLE----------------------------
5 ts Salt 5 ts Dry mustard
1 1/2 ts Black pepper 1 c Brown sugar
1 1/2 ts Cayenne pepper 1 1/2 c Red wine vinegar
1 Finely chopped onion 1 c Catsup
5 Cloves pressed garlic

------------------------CHINA SAUCE-----------------------------
5 ts Salt 1 c Brown sugar
1 1/2 ts Black pepper 1/3 c Soy sauce
1 lg Minced onion 1 1/4 c Red wine
5 Cloves pressed garlic 1 1/2 c Pineapple juice

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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