Basting/injecting Sauce Recipe

Basting/injecting Sauce Recipe

1 review, 5 star(s). 100% would make again

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1 ts Meat tenderizer
3 oz Worcestershire Sauce
1 oz Pepper sauce; (La red hot)
1 ts Garlic powder
1/2 c Salt
1 1/2 oz Garlic juice
1 qt Water
1 1/2 oz Onion juice

Original recipe makes 1



Mix all ingredients in sauce pan and bring to a boil, let simmer for at least 15 minutes, remove from heat and let cool. This sauce may be used on meat, poultry, or wild game. You may adjust above seasoning to taste by adding different spices or varying amounts. Any left over sauce may be stored for several weeks in the refrigerator. Some cooks substitute other liquids instead of water. Some of the liquids substituted for water are beer, Coke, Dr Pepper, and fruit juice(apple, pineapple, cranberry, etc.) . * Some people find the 1/2 cup of salt in the above recipe is too much for their taste. * When seasoning fowl, puncture skin as few times as possible. * When seasoning large cuts of meat always inject from the top so the sauce wont leak out. If you feel it necessary to inject from the side, always angle needle downward. Posted to recipelu-digest by molony on Feb 18, 1998

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Injection is the very best way of doing marinade. You get the "stuff" right into the major muscle groups where it then works its way out. That's lots faster than waiting for it to soak through the skin.
promfh 10y ago

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