Tony Chachere's Injectable Butter & Jalapeno Marinade
17 fl oz (503 ml)
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Directions
Shake well. Directions: Remove injector from package. Pull plunger completely out and remove needle. Carefully screw needle to end of injector and replace plunger. Before injecting, pour amount needed into measuring cup to eliminate contaminating remainder of marinade (approximately one ounce per pound). Inject marinade approximately every square inch using about 1/2 injector of marinade. Sprinkle outside of beef/pork generously with Tony Chachere's Original Creole Seasoning. Bake, deep fry, grill or smoke. Injecting points, redirect needle as shown. Refrigerate after opening.
Product Details
Famous creole cuisine. No MSG. No high fructose corn syrup. Makes everything taste great! www.tonychachere.com. Pinterest. Facebook. Twitter. YouTube. Instagram. 1-800-551-9066. www.tonychachere.com.Nutrition Facts
Serving Size: 1 Tbsp.
Servings per Container: 34
| Calories | 0 kcal |
| Total Fat | 0 grm (0.00% RDA) |
| Saturated Fat | 0 grm (0.00% RDA) |
| Cholesterol | 0 mg (0.00% RDA) |
| Sodium | 370 mg (16.00% RDA) |
| Potassium | 0 mg (0.00% RDA) |
| Total Carbohydrate | 0 grm (0.00% RDA) |
| Dietary Fiber | 0 grm (0.00% RDA) |
| Protein | 0 grm |
| Calcium | 0 mg (0.00% RDA) |
| Iron | 0 mg (0.00% RDA) |
| Vitamin D | 0 mcg (0.00% RDA) |
| Trans Fat | 0 grm |
| Added Sugars | 0 grm (0.00% RDA) |
| Soy | 1 |
| MetricServingSize | 15 mlt |
| Total Sugars | 0 grm |
Ingredients
Water, Jalapeno Pepper Puree (Jalapeno Peppers, Salt, Acetic Acid, Water, Calcium Chloride), Salt, Creole Seasoning (Salt, Dried Red Chili Pepper, Spices, Chili Powder {Chili Pepper, Spices, Salt, Garlic Powder}, Dehydrated Garlic), Soybean Oil, Citric Acid, Dehydrated Garlic, Xanthan Gum, Chili Powder, Spices, Natural Butter Flavor, Sodium Phosphate, Calcium Disodium EDTA.Manufacturer
Tony Chachere's Creole Foods of Opelousas, Inc.
P.O. Box 1639 Opelousas, LA 70571-1639
UPC
00071998500025