Hi Frank!...
I usually make my injectable marinades using
Butter BudsÂ[emoji]174[/emoji] butter substitute, prepared as directed, and then add whatever seasonings I need to get the flavor and effect I'm shooting for...
One example is the use of
Tony Chachere's Creole SeasoningÂ[emoji]174[/emoji], which will give you a 'Creole Butter
Injectable Marinade' flavor...
I
DO recommend using this
Tony C's Recipe to make your own, rather than purchasing it at the store, because of the amount of salt contained in the commercial product...
The recipe came from Tony's 1st cookbook (1982) entitled
'Tony Chachere'sCajun Country Cookbook'...
Bear in mind that 'Morton Salt' is available in 26 oz. boxes only, so, the 20 oz. measurement in the recipe is probably a typo...
I recommend using only 1/2 the amount of salt in the recipe...even better would be no more than 1/4 the amount called for...
Otherwise your marinade would be
TOO salty!...
The ingredients in
Butter BudsÂ[emoji]174[/emoji] is roughly equivalent to the base used in the commercial injectable marinades...
Use whatever seasonings you have in your collection to arrive at the flavor you desire!...
I mentioned the Tony C's only as an example...
Another excellent idea, especially for use in poultry, is the use of dairy sweet cream butter as the base for an injectable...
Just use it in the place of the Butter BudsÂ[emoji]174[/emoji]...
Incidentally...The sweet cream butter will allow the use of a little more salt, than the Butter BudsÂ[emoji]174[/emoji]...
Hope this'll help ya out...
Good Luck...
Until later...