Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------DELHI STYLE-----------------------------
5 ts Salt 3 ts Curry powder
1 1/2 ts Black pepper 4 Cloves pressed garlic
1/2 ts Cinnamon 3 ts Ground ginger
1/4 ts Ground cloves 1 c Cream sherry
1/2 ts Cumin

----------------------NEW MEXICO STYLE---------------------------
3 1/2 ts Salt 5 Cloves pressed garlic
1 1/2 ts Black pepper 3/4 c Soy sauce
1/3 c Brown sugar 1/3 c Worcestershire sauce

---------------------GUADALAJARA STYLE--------------------------
1 1/2 c "your pick" barbecue sauce 1 1/2 tb Worcestershire sauce
3 tb Liquid smoke 1 ts Cayenne pepper
2 ts Chili powder

-----------------------ITALIAN STYLE----------------------------
1 c Worcestershire sauce 3 ts Sugar
1 1/2 c Soy sauce 5 Cloves pressed garlic
3 tb Tomato sauce 1 sm Chopped onion
3 tb Red wine vinegar 1 ts Salt

--------------------EARLY AMERICAN STYLE-------------------------
6 ts Black pepper 2 c Beef bouillon (4 cubes)
6 ts Salt

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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