Steak & Ale Marinade Recipe - Cooking Index
Steak & Ale Marinade Recipe - Cooking Index
| 1 | Soy sauce | |
| 2 cups | 474ml | Red wine vinegar |
| 4 1/2 teaspoons | 22ml | Garlic powder |
| 1 1/4 | Sherry cooking wine | |
| 3 cups | 594g / 20oz | Sugar |
| 3 | Unsweetened pineapple juice |
The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or 48 steaks.
The second recipe is the reduced version we make for 12 chickens. Mix together well. Allow meat to marinate a minimum of 24 hours and a maximum of 48. If holding the meat longer than 48 hours, pour off the marinade.
This recipe is for 12 chicken breasts. 1 cup Soy Sauce 1 cup Sherry Cooking Wine 1/2 cup Red Wine Vinegar 3/4 cup Sugar 1 tsp Garlic Powder 3 cans Unsweetened Pineapple Juice
Source:
"Make-A-Mix" by Eliason, Harward & Westover
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