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Ingredientes
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon salt
- 2 teaspoon Worcestershire sauce
- 1 tbsp. liquid smoke
- 2 tbsp. soy sauce
Direcciones
- Soak steaks and burgers for an hour; roasts for 4 to 8 hrs. Takes the wild taste away. Also good for beef roasts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 71g | |
| Calories 51 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4313mg | 180% |
| Potassium 409mg | 12% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.14g | 3% |
| Protein 3.04g | 5% |
Evaluaciones
16 de Junio de 2010
This is a great, simple recipe for marinating red meat. It was very effective at pulling the wild out of my venison, but a real shocker when I saw the sodium content. I replaced the Worcestershire and soy sauce with a cup of red muscadine wine and just used garlic and onion powder to lower the sodium level. The acid in the wine does the same trick as the salt, but gives a sweeter taste.Yo he cocinado/probado esta recetaEsta es una variación1 person likes this review
