No . . . Not that kind!
Anybody willing to share recipes for poultry marinating/flavoring injections? Would prefer those without paint stripping qualities or the ability to substitute for a high quality axel grease, but I'll be thankful for what I can get!

Hey,Cog.Here are a couple I use .If any of the spices clog up your syringe, run sauce through a blender or pass through a fine wire strainer. Saves me aggravation.

...CAJUN INJECTOR SAUCE...

• 1 Cup chicken stock
  
• 4 Tbsp. unsalted butter
  
• 2 Tbsp. clear,dry wine
  
• 4 TBSP Cajun Rub[ I like Chef Paul Prudhomme's Poultry seasoning]
  
• 1/2 tsp white pepper
  
• kosher salt to taste.....Warm till butter melts and seasonings dissolve and cool to room temperature before injecting.....I like to inject into really cold poultry because it sets the butter and it doesn't tend to run out as much. Another simple approach is a good quality Italian dressing i.e. Good Seasons......I do a lot of Jerk chicken and pork down here,so I like to process my Jerk marinades down to usable and inject ....It definitely kicks things up a notch. ........If you like it mild but tasty you can use a basic like....[LIST]POULTRY BUTTER SAUCE...[LIST]1 cup unsalted chicken stock
  
• 4 Tbsp. unsalted butter
  
• 2 Tbsp fresh lemon juice
  
• 1/2 tsp garlic powder
  
• 1/2 tsp white pepper
  
• kosher salt to taste
  

.....Warm to melt butter and dissolve spices and cool to room temperature.Hope this helps.

I inject everything! Here are some of my favorites:

apple juice into elk, pork, poultry, caribou
white wine into pork, poultry, salmon, halibut, grouse, caribou
rose wine into pork
red wine into beef, moose, sheep, mountain goat, porcupine
dry vermouth into all of the above

Andi, you do porcupine? How 'bout some armadillo? We got that here. Hard to inject, you know. Need to drill 'em first, then inject.
Tom: You ever make gator tail jerky? Acarriii.

You wanna taste something outta this world? This recipe of mine was published, along with many others of mine in one of three North American Hunting Club cookbooks. This is the cadillac of all liver!

Porcupine Liver Sticks

3 porcupine livers
1 btl. Chinese oyster sauce
1 lb. bacon

Soak whole livers in salted water for 15 minutes. Cut livers into bite-size chunks or slices and drop into boiling water for 1 minute. Remove membrane from edges, also tubes and any gristle. Soak in the oyster sauce for 10 minutes. Wrap each slice in bacon and thread onto soaked bamboo stick. Grill or use your CS and smoke/cook them!

This is good eating! And yes, I make REAL Porcupine Meatballs using ground porcupine. And stew, and BBQ sandwiches.

Andi, I am speechless.

And besides, we are fresh out of porcupine livers, so I can't try the recipe. But, I'll file it.

Remind me not to ask you about walrus blubber. acarriii

LOL! As for walrus, I prefer the coak, or the piece of meat that forms the hump in the neck. It's rather gelatinous until cooked, and tastes like razor clams! Used to be able to buy it from the Native Food Store in Anchorage...

Sea Lion Kidney on a stick is good with hot mustard. I also have a recipe I published and have been making for years...Beans, Beer, and Beaver Tail!

LOL, Y'all! I haven't had beaver tail since I was last ice fishing in Maine, years ago, but it was delicious! We also had moose burgers that day. I've never eaten porcupine, but since they call it 'pine pig' in Maine . . . it gets a man to thinking. Hmmmmm . . . I've got an idea for a local source, but the folks at the Atlanta Zoo are going to be so pissed at me!

I haven't had a source for Beaver Tail in awhile, since my trapper buddies moved to higher ground. But I was thinking how wonderful it would be smoked in the CS. Gotta find me one this winter now. After charring the skin off, I don't think it would need much other prepping, except a little oil maybe...