Water, Sugar, Vinegar, Salt, Dehydrated Garlic, Lemon Juice Concentrate, Food Starch-Modified, Soybean Oil, Dehydrated Onion, Xanthan Gum, Worcestershire Sauce Base (Molasses, Distilled Vinegar, Water, Spice, Natural Flavor, Garlic Powder, Caramel Color, Salt, Anchovies (Fish), Tamarind), Spices, Citric Acid, Natural Garlic Flavor, Sodium Phosphate, Calcium Disodium EDTA, Lemon Oil.
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.
