Basting/Injecting Sauce Recipe

• 1 quart Water
• 1/2 c. Salt
• 1 ounce Pepper sauce, (La red warm)
• 3 ounce Worcestershire sauce
• 1 tsp Garlic pwdr
• 1 1/2 ounce Garlic juice
• 1 1/2 ounce Onion juice
• 1 tsp Meat tenderizer

1. Mix all ingredients in sauce pan and bring to a boil, let simmer for at least 15 min, remove from heat and let cold.
2. This sauce may be used on meat, poultry, or possibly wild game.
3. You may adjust above seasoning to taste by adding different spices or possibly varying amounts.
4. Any left over sauce may be stored for several weeks in the refrigerator.
5. Some cooks substitute other liquids instead of water.
6. Some of the liquids substituted for water are beer, Coke, Dr Pepper, and fruit juice(apple, pineapple, cranberry, etc.)
7. .
8. * Some people find the 1/2 c. of salt in the above recipe is too much for their taste.
9. * When seasoning fowl, puncture skin as few times as possible.
10. * When seasoning large cuts of meat always inject from the top so the sauce will not leak out.
11. If you feel it necessary to inject from the side, always angle needle downward.

water, salt, pepper sauce, worcestershire sauce, garlic, garlic, onion juice, tenderizer

Taken from cookeatshare.com/recipes/basting-injecting-sauce-recipe-80319 (may not work)