MARINADE FOR BEEF
Make and share this Marinade for Beef recipe from Food.com.
Provided by johnvac52
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in a non aluminium covered dish and mix well.
- Pierce meat to be marinated several times with a fork.
- Place meat in marinade and cover.
- Refrigerate overnight, turning several times.
Nutrition Facts : Calories 717.6, Fat 54.5, SaturatedFat 7.5, Sodium 16553.1, Carbohydrate 31.8, Fiber 3.7, Sugar 9.8, Protein 31.5
MARINATED BURGERS
A juicy and flavorful burger that tastes like a great steak!
Provided by Tricia
Categories Grilled Main Course
Time 4h30m
Number Of Ingredients 14
Steps:
- Divide the ground beef into 6 equal portions, 6-ounces each. Form into 5-inch wide patties with a deep indention in the middle. Place in a large shallow, glass baking pan.
- Mix all marinade ingredients together in a small bowl and pour over the burger patties. Turn the burgers then cover with plastic wrap. Refrigerate for at 1 to 4 hours (or longer if desired) turning at least once.
- When ready to cook, remove the burgers from the refrigerator and allow them to come to room temperature for 30 minutes before grilling.
- Clean the grill grates with a wire brush. Oil the grates with paper towels soaked with vegetable oil.
- Heat a gas grill to 325-350°F. If you don't have a thermometer, heat on high until hot, then reduce the heat to medium before adding the burgers. Using tongs, carefully oil the grilling surface again thoroughly.
- Grill the burgers until cooked through, about 7-9 minutes on each side.
- Allow the hamburgers to rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 581 kcal, Carbohydrate 24 g, Protein 34 g, Fat 38 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 121 mg, Sodium 370 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 18 g, ServingSize 1 serving
BEST HAMBURGER MARINADE
A delicious hamburger marinade with a smoky, sweet, yet slightly spicy and tangy taste.
Provided by Dianna--In Fine Taste
Categories Entrees
Time 13m
Number Of Ingredients 10
Steps:
- Combine all ingredients except ground beef in a medium bowl. Mix together.
- Add ground beef and use your hands to gently blend marinade into meat.
- Be careful not to handle too much or meat will become tough.
- Form ground beef into four equal sized (1/4 pound) round patties. Flatten patties so they're bigger than the buns.
- Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)
- Cover patties and let marinade in refrigerator for at least one hour.
- Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.
Nutrition Facts : Calories 382 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 543 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BEEF RIB MARINADE
This marinade adds a lot of flavor to beef ribs. The acid from the lemon juice and vinegar will keep the meat tender as they are grilled or smoked.
Provided by Derrick Riches
Categories Dinner Sauce Ingredient
Time 12h5m
Number Of Ingredients 9
Steps:
- Prepare a smoker or grill. Remove the ribs from the marinade and cook according to the smoker instructions or your favorite rib recipe .
Nutrition Facts : Calories 216 kcal, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, Sodium 819 mg, Sugar 7 g, Fat 17 g, ServingSize Makes 1 cup (serves 8), UnsaturatedFat 0 g
MEAT MARINADE
This meat marinade has got to be the easiest, best tasting thing I've ever done to inexpensive cuts of beef, pork, or venison. As a newlywed, we cut all corners, but thanks to this recipe, not on taste!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
- Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 5.9 g, Cholesterol 0 mg, Fat 18.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 800.6 mg, Sugar 2.1 g
MARINATED BURGERS
Make and share this Marinated Burgers recipe from Food.com.
Provided by VA3212
Categories Meat
Time 12h15m
Yield 6 patties
Number Of Ingredients 11
Steps:
- Mix all ingredients except ground round.
- Shape ground round into patties, 3/4" thick.
- Place in a covered container and pour the marinade mixture over them.
- Cover tightly and refrigerate 12 hours or overnight, turning patties frequently.
- Remove from marinade and sear over high heat to seal in the juices.
BEEF OR CHICKEN MARINADE
This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!
Provided by Jana Ritz
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h10m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 5.3 g, Cholesterol 0 mg, Fat 13.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 4.5 g
PRESSURE CANNING GROUND BEEF
How to home pressure can ground beef
Provided by Healthy Canning
Categories Main Course
Time 2h30m
Number Of Ingredients 3
Steps:
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown the ground meat in the skillet in batches; transfer the browned meat to a covered bowl or pot to keep hot.
- Pack meat loosely into heated half-litre (1 US pint) OR 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- [Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
- Top jars up with a boiling liquid (water from a kettle, meat, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition Facts : ServingSize 100 g, Calories 143 kcal, Protein 26.2 g, Fat 3.5 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 57 mg
GROUND BEEF JERKY - GROUND VENISON JERKY
Here's how to make ground beef or venison jerky with or without a jerky gun. Simply season the meat, press into thin strips, then dehydrate. A perfect low carb snack!
Provided by Lisa MarcAurele
Categories Snack
Time 8h30m
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large mixing bowl.
- Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
- Dehydrate for 7-12 hours until dry and crisp.
- Store up to 7 days in refrigerator or freeze for longer storage.
Nutrition Facts : ServingSize 2 g, Calories 186 kcal, Carbohydrate 0.6 g, Protein 16 g, Fat 12.8 g, Sodium 640 mg, Fiber 0.1 g
GROUND BEEF JERKY
Easy and economical jerky recipe that's great for lean beef or venison.
Provided by Laurie Neverman
Number Of Ingredients 6
Steps:
- In a glass bowl, combine all ingredients and let sit (refrigerated) for at least two hours. I mixed this up at bedtime and let it sit until after lunch the next day, and it wasn't too strong.
- Load the mixture in the jerky gun and use the gun to load your dehydrator trays. I do recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is fairly soft because of the added liquid, which makes it easier to fire through the gun.
- If you don't have a jerky gun, roll the mixture out very thinly (1/8 inch thick) and score lines where you would like the pieces to break apart.
- Dry at 145° - 165° F (63° - 74° C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes.
BEST CHICKEN MARINADE
Try one of these 6 chicken breast marinade recipes to infuse your chicken with flavor. By using a chicken marinade, your chicken will come out so juicy and tender.
Provided by Lee Funke
Categories Marinade
Time 30m
Number Of Ingredients 54
Steps:
- Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
- Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
- Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.
Nutrition Facts : Calories 201 kcal, Sugar 2 g, Fat 13 g, Carbohydrate 3 g, Protein 26 g, ServingSize 1 serving
GROUND BEEF JERKY
This ground beef jerky recipe is that perfect jerky when you want a classic beef jerky flavor with a soft texture.
Provided by Susie Bulloch (heygrillhey.com)
Categories Snack
Time 3h45m
Number Of Ingredients 10
Steps:
- Preheat the smoker. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Strong woods like hickory or oak will give you a robust smoke flavor, mild woods like apple or maple will be more subtle.
- Make the ground beef mixture. Place the ground beef in a large bowl. Add all remaining ingredients and combine with hands to distribute the seasonings evenly through the meat.
- Form the jerky sticks. Fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Be sure the jerky isn't overlapping or touching other pieces. If you don't have a cannon, place the seasoned beef between two sheets of parchment paper. Roll the meat to an even 1/8th inch thickness using a rolling pin. Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack.
- Dehydrate the ground beef jerky. Place the jerky topped flat racks on the grill grates, close the lid, and smoke for 2.5-3 hours total. The jerky will have shrunk in size, picked up a dark red color, and bend without breaking when it is finished. If you have an instant read thermometer, you can check to make sure the strips have cooked above 165 degrees F.
- Cool, store, and enjoy! Allow your jerky strips to cool completely on the rack before transferring to a zip top bag. This jerky will last for 2 weeks in the refrigerator.
Nutrition Facts : Calories 180 kcal, Carbohydrate 6 g, Protein 25 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Sodium 955 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY 4-INGREDIENT STEAK MARINADE RECIPE
Simple and flavor packed. Perfect for any steak.
Provided by Matt & Jessica @ Clover Meadows Beef
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl and mix until combined. Add steaks and marinade to a zip lock bag, tossing the steaks a few times to coat. Press the excess air out, seal the bag, and refrigerate for 15 minutes to 2 hours. Remove steaks from bag and discard marinade. Grill steaks.
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