Ingredients:

  • 113g (1/2 cup) Unsalted Butter
  • 120ml (1/2 cup) Low-sodium Turkey or Chicken Broth
  • 15ml (1 tbsp) Worcestershire Sauce
  • 15ml (1 tbsp) Fresh Lemon Juice
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Finely Ground White Pepper

Instructions:

  1. In a small saucepan over medium-low heat, combine the butter and broth. Whisk until the butter has melted into a velvety golden liquid.
  2. Whisk in the garlic powder, onion powder, smoked paprika, salt, and white pepper. Bring to a bare simmer for 2 minutes to fully hydrate the spices.
  3. Remove the saucepan from the heat and stir in the lemon juice and Worcestershire sauce.
  4. Pour the warm mixture through a fine-mesh strainer into a narrow jar or glass to remove any undissolved solids that could clog the injector needle.
  5. Allow the liquid to cool until it is warm to the touch before loading into your meat injector.