Jamaican Jerky Marinade
Try this Jamaican Jerky Marinade recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
caribbean
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 tb soy sauce
- 1 ts dried oregano
- 1 ts ground cinnamon
- 6 garlic minced
- 3 ts salt
- 2 lb lean beef
- 1 2-inch piece fresh ginger
- 1 ts nutmeg
- 1/2 ts cayenne ground
- 1 juice of 1 lime
- 2 tb basalmic vinegar
- 2 ts ground allspice
- 6 tb crushed pineapple & juice
- 3 habaneros minced
- 2 ts dried thyme
- 1 ts fresh ground black pepper
- Carbohydrate 69.8606016645297 g
- Cholesterol 598.752 mg
- Fat 168.680193333114 g
- Fiber 13.8802666611278 g
- Protein 177.418984999637 g
- Saturated Fat 67.6187808332741 g
- Serving Size 1 1 Serving (1294g)
- Sodium 807.520083332342 mg
- Sugar 55.9803350034019 g
- Trans Fat 21.7829405833039 g
- Calories 2503 calories
Cut the beef into very thin strips (partially frozen helps a lot), and marinade overnight. Pat dry and dehydrate! This is not OUTRAGEOUSLY hot, but certainly enough to make it completely avoided by my non-CH friends (pathetic masses....), and really big hit on a white-water rafting trip with a boat-load of thrill-seekers. I really liked the pineapple, but you could probably use just about any acidic fruit juice. Posted to CHILE-HEADS DIGEST V4 #177 by Ed Cutrell <ecutrell@darkwing.uoregon.edu> on Oct 29, 1997
