Cajun Marinade

Wednesday, August 25, 2010

2 tablespoons Hungarian paprika

1 tablespoon cayenne pepper

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon granulated garlic

1 tablespoon ground passilla chile

2 teaspoons dry mustard

1 teaspoon roasted and ground cumin

1/2 teaspoon thyme

1/2 teaspoon oregano

1 1/2 tablespoons kosher salt

3 tablespoons cayenne pepper sauce

1 tablespoon Worcestershire sauce

1/4 cup cider vinegar

12 ounces chicken stock

12 ounces beer
1) Place the dry ingredients in a clean coffee grinder and grind until very fine.

2) 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.

3) 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.

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