Servings: 100 Portions (2 Gallons)
3 quart soy sauce
2 cups salad oil
1-1/2 quart (1-No. 3 cyl can) juice, pineapple
2 quart water
4 cloves (12 oz) garlic, dry, minced
8 tablespoon (2 oz) ginger, dry
4 tablespoon (2 oz) garlic salt
1 quart (1 lb 8 oz) sugar, brown
3/4 cup juice, lemon
1 cup vinegar
2 cup (12 oz) onions, dry, finely chopped
Combine sauce, oil, juice and water. Add all ingredients; stir to mix well. Pour an equal amount of sauce over 100 portions of beef, chicken or pork. Cover pans and refrigerate to marinate meat at least 5 hours before cooking. Drain well.
NOTE:
1 lb lemons A.P. (4 lemons) will yield 34 cup juice.
If beef, chicken or pork is to be grilled or baked, reserve sauce and brush over meat or chicken pieces frequently during cooking for added flavor.