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Title: Cajun Marinade(For Injection)
Categories: Marinade
Yield: 1 Servings
| 2 | tb | Hungarian paprika |
| 1 | tb | Cayenne pepper |
| 1 | tb | Black pepper |
| 1 | tb | White pepper |
| 1 | tb | Granulated garlic |
| 1 | tb | Ground passilla chile |
| 2 | ts | Dry mustard |
| 1 | ts | Roasted and ground cumin |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 1 1/2 | tb | Kosher salt |
| 3 | tb | Cayenne pepper sauce |
| 1 | tb | Worchestersire sauce |
| 1/4 | c | Cider vinegar |
| 12 | oz | Chicken stock |
| 12 | oz | Beer |
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