Mitcham Teryaki Marinade Recipe

Mitcham Teryaki Marinade Recipe (rough amounts)

  • 2 cups Manischewitz or Mogen David wine (Concord grape or blackberry)
  • 1 bottle of soy sauce
  • ¼ cup of vegetable oil
  • ½ bag brown sugar
  • 2 T ground ginger
  • 2-3 T garlic granules/minced garlic
  • Liquid smoke (optional – just a dash)
  • Worcestershire sauce (optional – a bigger dash)
  • Pineapple juice (optional – lends a lovely flavor)
  • Crushed red pepper (optional – add sparingly for heat)

Mix together and pour into container. Add meat and marinate for at least 12 hours (longer is better). When the meat is fully marinated, remove from marinade, and either cook or dehydrate (marinate is great for regular meat or jerky). Discard used marinade.

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020