Try this George Fassetts Meat Marinade recipe, or contribute your own.
Suggest a better descriptionAdd ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator. If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust. Its great. Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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Serving Size: 1 Serving (595g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1450 | ||
Calories from Fat: 1184 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.6g | 175 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 70.8g | ||
Polyunsanturated Fat 29.9g | ||
Cholesterol 2115mg | 651 % | |
Sodium 705.2mg | 24 % | |
Potassium 740.1mg | 19 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.2g | ||
Protein 63.4g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1450
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