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Idiomas disponibles
Idiomas disponibles
OPERATING INSTRUCTIONS(CONTINUED)
SMOKED VENISON WITH BACON
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Ingredients:
Venison Marinade
1 cup Balsamic or Red Wine Vinegar
1 cup Olive Oil
2 oz. Worcestershire
½ oz. Tabasco
2 Tbsp. Seasoning Salt
1-2 Chopped Jalapeños
3 oz. Soy Sauce
Bacon Marinade
2 oz. Red Wine Vinegar
2 oz. Worcestershire 4 dashes Tabasco
Marinades
CHICKEN MARINADE
Ingredients:
½ Cup Soy Sauce
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 Tsp Oregano
½ Tsp Sweet Basil
½ Tsp Garlic Powder with
Parsley
¼ Tsp Pepper
MEAT MARINADE:(FOR STEAKS, CHOPS, AND BURGERS)
Ingredients:
¼ Cup Soy Sauce
2 Large Onions
2 Garlic Cloves, crushed
2 Tsp Salt
2 Tsp Paprika
1 Tsp Fresh Ground Pepper
SHISH KABOB MARINADE
Ingredients:
1 Cup Soy Sauce
½ Cup Brown Sugar
½ Cup White Vinegar
½ Cup Pineapple Juice
2 Tsp Salt
½ Tsp Garlic Powder
Instructions:
1. Place leg of venison in a container and marinate for 2-4 days, turning daily.
2. Leave bacon to marinate overnight.
3. Remove leg from refrigerator at least an hour before cooking.
4. Season generously with seasoned salt and coarse ground black pepper.
5. Wrap 1 lb. bacon over the top of the leg, and smoke 20-25 minutes per
pound, or until tender.
6. Do not overcook.
Instructions:
1. Pour over chicken pieces in non-metal dish.
2. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken
while cooking.
Instructions:
1. Combine ingredients in an electric blender, cover, and process at high speed 1
minute or until mixture is very smooth.
2. Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to
24 hours in a covered dish.
3. Bring meat to room temperature before cooking.
Instructions:
1. Mix all ingredients together.
2. Marinate beef in mixture a minimum of 4 hours.
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