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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Injection sauces Recipe

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This recipe for Injection sauces is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup Water
1 cup apple juice
1/2 cup brown sugar
1 tablespoon kosher salt
1 teaspoon fine black pepper
Directions:
Directions:
Mix together as you see fit I use 2/3rd apple juice and 1/3 water. 1/2 cup of light brown sugar works well but use more or less to suite your personal tastes. Go easy
Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
5 min
Personal Notes:
Personal Notes:
Injections are used primarily used for bland pieces of meat such as pork butt roast and shoulder roasts. The injection sauce enhances the flavor of meat and helps keep the meat moist during the cooking process.

What I've described above is a super basic injection sauce used primarily for Pork. You see some variation of this sauce used in a lot of competitions and it does enhance the flavor of the meet.

You can inject your sauce right before cooking or a few hours before and let it marinate. There's a lot of debate about the right way to do it so just do whatever works best for you.

 

 

 

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