Chef williams' cajun injector marinade
Cajun Holiday Marinades
Last updated 6/12/2012 1:13:13 AM. Recipe ID 41526. Report a problem with this recipe.
Title: Chef williams' cajun injector marinade
Yield: 1 Servings
1 qt Water
1 oz Pepper sauce
1 ts Garlic powder
1 1/2 oz Onion juice
1/2 c Salt; * see note
3 oz Worcestershire sauce
1 1/2 oz Garlic juice
1 ts Meat tenderizer
Bring ingredients to a boil, simmer at least 15 minutes, cool
completely, shoot into bird. Possible variations: white wine, cayenne
pepper, celery salt, whatever you like. Figure on having a half-ounce
of marinade per pound of turkey.
NOTES : The Cajun Shop uses 1/2 cup salt, the equivalent of 8
tablespoons or 24 teaspoons. Using its formula, a 12 pound bird
would take 6 ounces of the marinade, or about 4 1/2 teaspoons salt.
If that's too much for you, cut back to taste. Recipe
Didn't find the recipe you were looking for? Search for more here!