Pork and Chicken Glaze
Prep Time:
Cooking Time:
I saw this on a recent Meat Church video and decided to give it a try. It should be great for pork, chicken, and fish. As you can tell from the ingredients, this is a sweet glaze with almost no “kick” and relies on the spices you put on the meat. The flavor is very good, but surprisingly, it is not as sweet as you would think. I may use Bear & Burton’s Fireshire on the next batch to give it a little zing.
ingredients
- 9.2Fluid Ounces —Ketchup
- 5Fluid Ounces —Dark Honey (we used Sandt's Buckwheat Honey)
- 2Fluid Ounces —Maple Syrup
- 3.2Fluid Ounces —White Vinegar
- 3.2Fluid Ounces —Apple Cider Vinegar
- 1.5Fluid Ounces —Worcestershire Sauce (we prefer Bear & Burton's W Sauce)
- 3.2Fluid Ounces —Water
- 3.2Ounce —White Sugar
- 3.2Ounces —Brown Sugar
- 0.1Ounce —Salt
- 0.1Ounce —Granulated garlic
- 0.1Ounce —Cumin
- 0.1Ounce —Granulated Onion
instructions
Combine all wet ingredients in a large mixing bowl.
In a separate bowl, stir and combine all the dry ingredients until mixed properly
Add the dry mixture into the wet ingredients and mix until fully combined.
