Marinades

Louisiana chefs have over the years come up with tons of new marinades. These recipes consists of steak, chicken, roast, pork tenderloin, and my favorite turkey. Every holiday my family enjoys a fried turkey with our own special seasoning. There is any mixture of spices that you can use to make your own special seasoning. We start off by soaking our turkey in a brine over night. We use 1 gal of water mixed with salt. The next morning we wash off the turkey and then inject the turkey with our special creole butter sauce. The mixture consists of Cajun Injector Creole Butter Sauce plus we add 6 oz. of crab boil to spice up our turkey. The next step is to fry your turkey until it is cooked to 165 degrees. When injecting the turkey make sure to inject into the breast and thighs that is the most flavorful part of the turkey.

History

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, it often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different ones are used in different cuisines.

Louisiana Made

Cajun Injector is the Original Injectable Marinade and is America's favorite brand. Injectables are one of the hottest trends in the food industry today. Cajun Injector is leading the way with a full line of premium-blended injectable seasonings, sure to enhance the flavor of your meat, seafood and poultry. Cajun Injector quality is known the world over and offers more flavors of other brand. All are designed to enhance the flavor of a wide variety of meats, seafood and poultry.

There are three main advantages to using Cajun Injector Injectables:

No Waiting - Our injection procedures infuse flavor deep inside the meat. No soak time is required for full flavor penetration. Meat may be cooked immediately after injecting and spicing.

No Fat - As no soak time is required, fats and oils that protect the exterior of the meat from dehydration during the soaking process are not necessary ingredients.

No Waste - Before filling the injector, measure out the exact amount desired (we recommend 2 oz. per pound of meat injected). The are numerous recipes that can be made from cajun Injector marinades.

Chef Paul Prudomme's Magic Sauce & Louisiana Red Pepper Marinade is A blend of cayenne pepper sauce, garlic, apple cider vinegar, citrus peels and many other rich accents. It taste delicious when basted on poultry, meat and seafood. Use as a flavorful replacement for steak sauce, Worcestershire sauce and ketchup or add to gravies, soups, salads, pastas or rice.

LOUISIANA Fish Fry Proudcts® Cajun Butter Injectable Marinade Whether you're frying, baking, or smoking, our new Cajun Butter Injectable Marinade is all you'll need for moist, flavorful turkey, chicken, beef or pork. Taste the difference that instant deep marinating can make! Also works great as a traditional pour-on type.

Lousiana Meats that are great marinated.