Firecracker Poultry and Pork Marinade

Name: Firecracker Poultry and Pork Marinade
Prep time: 120 h
Cook time: 2 h
Total time: 122 h
Yield: 18 serving(s)
Ingredients: 3 turkey breast, thawed and rinsed; 2 liters Canada Dry ginger ale; 1 tablespoon habanero sauce; 6 drops liquid smoke; 1 tablespoon tiger sauce; 1 tablespoon spiracha hot chili sauce; 6 inches ginger, rough chopped; 1 tablespoon prepared non-creamy horseradish; 15 drops red food coloring; 4 tablespoons garlic; 3/4 cup soy sauce; 5 tablespoons black pepper; 1 tablespoon sea salt; 3 tablespoons sesame oil; 1 teaspoon sesame powder; 1 tablespoon browning sauce

Submitted by Chef Valbowski

"I really like this one. It is hot, and it builds, but it stops there. It is not full on insane, yet, not for people who don't like heat, as you will see when you read the ingredients. I used it for (3), three pound turkey breasts, so this is a lot of liquid. Then I covered well and braised them off in the oven just for ease. Whoa! You can use any meat you like with this I would think. Oh, and watch out when you are cooking the marinade down. The horseradish can really knock you around the room! My wife and the kids were all up in arms about it. I liked it. Another note on the horseradish - use the hot, grainy, jar type."

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Ready In:: 122hrs
Ingredients:: 16
Serves:: 18

ingredients

3 turkey breast, thawed and rinsed
2 liters Canada Dry ginger ale
1 tablespoon habanero sauce
6 drops liquid smoke
1 tablespoon tiger sauce
1 tablespoon spiracha hot chili sauce
6 inches ginger, rough chopped
1 tablespoon prepared non-creamy horseradish
15 drops red food coloring
4 tablespoons garlic
³⁄₄ cup soy sauce
5 tablespoons black pepper
1 tablespoon sea salt
3 tablespoons sesame oil
1 teaspoon sesame powder
1 tablespoon browning sauce

directions

Combine all ingredients and stir, in a large stock pot with heat at medium high. Boil for 20 minutes, reduce heat to simmer, and simmer for another 25 minutes. Remove from heat, set aside marinade, and allow to completely cool down. Pour over meat, and allow to permeate turkey for up to 5 days. I am not cool with poking holes in meat in order to get the flavor, supposedly, in there - with some type of tenderizer or the like. But, do what you want.
Preheat oven to 230. Put turkey in large oven safe stock pot, dutch oven, etc., with a tight fitting lid. Check for internal temp of 150 - 165, and remove. Allow to cool. Or -- Plan B. Also, if desired, once turkey reaches 135 degrees, have your smoker all fired up, heated, and smoking. Quickly move the breasts to the smoker, and wait for 165 degrees to be reached.
Put in lidded bowl until meat is almost frozen at 34 degrees. Slice on slicer or mandoline.