Dry marinade for meat & fish

Dry marination for meat

Provide a great amount of onf of my rubs on all sides of your meat (without additional salt). I recommend to leave the rub on your meat to infuse for at least two hours before preparation. I suggest overnight in your refrigerator for best results, but that’s optional.

My rubs contains only a small amount of salt. After your rub has finished the infusion period, but before you start to cook your dish, you will need to salt to taste.

Notes about salting

• Do not add additional salt to your meat during the infusion process as this can dehydrate meat if left on for hours.
• If you plan to cook immediately you can salt and spice with a rub simultaneously.