- 3/4 cup apple juice
- 1/4 cup water
- juice of 1 large lemon
- 1 1/2 tablespoons rub mixture used on meat
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon butter
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 1/4 teaspoon cayenne pepper use less if desired; see instructions
- 1/4 teaspoon fine ground black pepper use less if desired; see instructions
Simmer injection ingredients over medium heat for 5-6 minutes, stirring often. If you are using a spicy rub that contains enough black pepper and cayenne pepper, you can reduce the amount or simply omit what is called for in the recipe. Remove mixture from heat and let it cool for 10-15 minutes before using.
If preparing ahead of time, store unused mixture in the refrigerator for up to 5 days after preparation. Do not save any injection marinade that has come into contact with raw meat.
Things to think about with this recipe: Acid: There are two forms of acid in this recipe. The lemon juice and apple juice. If you don't have any of them on hand, replace with 1/2 cup apple cider vinegar, OR replace the lemon juice with 2 tablespoons red wine vinegar. I like to use apple juice, as it produces a light fruit base, without overpowering the marinade. Rub: If the rub you are using has a lot of dried herbs or larger ingredients. Grind the needed amounts down before adding to the injection marinade. This way the injector doesn't get all clogged up.
Calories: 122kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 289mg | Potassium: 468mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1240IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 2mg