Hozman
Take a breath!
- Joined
- Sep 7, 2011
- Location
- Grain Valley, MO via Big Sky country
Really want to try something new for my pork butts. What do you guys think of this injection for pork butts? Dr. Chicken uses it for hams.
Ingredients: 1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water) 1 Cup of light Karo syrup (make sure it is light Karo brand syrup) 1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference) 2 Tbs of Watkins brand Butter Pecan extract (this is the only Butter-Pecan extract I could find) Note: I ran out of this twice in the past few months so I substituted "Blackburn's Butter Pecan" pancake syrup. Not a bad substitution. Double the amount shown here as Butter Pecan extract. 1 Tbs of Rum extract (again, I used Watkins because of the better taste than store bought) 1 tsp of Orange extract (this compliments the orange juice concen. used in the glaze or basting sauce)(cut this in half or use 1 Tbsp of orange juice concentrate....otherwise it may overpower the entire recipe.) 1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run) Directions for blending: Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup. Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature.
Ingredients: 1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water) 1 Cup of light Karo syrup (make sure it is light Karo brand syrup) 1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference) 2 Tbs of Watkins brand Butter Pecan extract (this is the only Butter-Pecan extract I could find) Note: I ran out of this twice in the past few months so I substituted "Blackburn's Butter Pecan" pancake syrup. Not a bad substitution. Double the amount shown here as Butter Pecan extract. 1 Tbs of Rum extract (again, I used Watkins because of the better taste than store bought) 1 tsp of Orange extract (this compliments the orange juice concen. used in the glaze or basting sauce)(cut this in half or use 1 Tbsp of orange juice concentrate....otherwise it may overpower the entire recipe.) 1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run) Directions for blending: Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup. Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature.
