Cajun Marinade(for Injection) Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: hungarian paprika,
1 tablespoon: cayenne pepper,
1 tablespoon: black pepper,
1 tablespoon: white pepper,
1 tablespoon: granulated garlic,
1 tablespoon: ground passilla chile,
2 teaspoon: dry mustard,
1 teaspoon: roasted and ground cumin,
1/2 teaspoon: thyme,
1/2 teaspoon: oregano,
1 1/2 tablespoon: kosher salt,
3 tablespoon: cayenne pepper sauce,
1 tablespoon: worchestersire sauce,
1/4 cup: cider vinegar,
12 oz: chicken stock,
12 oz: beer,
Directions:
Place the dry ingredients in a clean coffee grinder and grind until very
fine. Place the liquid ingredients in a small saucepan and add the ground
dry ingredients. Bring to a boil. When it comes to a boil, remove from heat
and let cool completely . Using a syringe with a large needle, inject the
turkey every inch or so. Do this 24 hours before cooking. After 24 hours
you can cook >the turkey how you like, deep fried, smoked, roasted, etc. I
think the deep fry method is best suited for this marinade.
NOTES : Recipe by: Kurt Lucas kurtl@navicom.com
Recipe by: Kurt Lucas
By Kurt Lucas on Jan 27, 1997.
Yield: 1 servings
Source from luhu.jp
fine. Place the liquid ingredients in a small saucepan and add the ground
dry ingredients. Bring to a boil. When it comes to a boil, remove from heat
and let cool completely . Using a syringe with a large needle, inject the
turkey every inch or so. Do this 24 hours before cooking. After 24 hours
you can cook >the turkey how you like, deep fried, smoked, roasted, etc. I
think the deep fry method is best suited for this marinade.
NOTES : Recipe by: Kurt Lucas kurtl@navicom.com
Recipe by: Kurt Lucas
By Kurt Lucas
Yield: 1 servings
Source from luhu.jp
Tags
Marinade