Famous Creole cuisine. In the 70's, 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.
17 fl oz (503 ml) x 6
34 per pack
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 ham with Tony Chachere's Original Creole Seasoning. For topping, rub generously with brown sugar and pecan pieces. Bake, grill or smoke.
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