Famous Creole cuisine. In the 70s, the Ole Master mixed his first recipe for an injectable marinade. Today, his years of knowledge in the kitchen culminate in his Creole Injectable Marinades. Consumer Hotline: 1-800-551-9066. www.tonychachere.com.
Water, High Fructose Corn Syrup, Distilled Vinegar, Salt, Dehydrated Garlic, Lemon Juice Concentrate, Modified Food Starch, Soybean Oil, Dehydrated Onion, Xanthan Gum, Worcestershire Sauce Concentrate (Molasses, Vinegar, Water, Spices, Natural Flavors, Garlic Powder, Caramel Color, Salt, Anchovies (Fish), Tamarind, Sulfiting Agent), Spices, Natural Flavor, Citric Acid, Sodium Phosphate.
Shake well. Refrigerate after opening. Before injecting, pour amount needed into measuring cup to eliminate contaminating remainder of marinade (approximately) two ounces per pound). Inject marinade approximately every square inch using about 1/2 injector of marinade. Sprinkle outside of beef/pork generously with Tony Chachere's Original Creole Seasoning Bake, deep fry, microwave, grill or smoke.
Always refer to the actual package for the most accurate information