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.
For fish you can use my Poseidon seasoning mixture. Apply it just like any rub for marinating fish and seasoning seafood.
With Poseidon, you probably won't need to addtitional salt.
Lamb Rub is an exotic, Turkish inspired blend. Powerful, flavorful, and multi-functional – not only for lamb.
Universal Dry Rub is actually the only “rub” you’ll need to create fantastic meat and poultry dishes.
Louisiana 18 is an aromatic blend of 18 hand-selected spices. This umami all-rounder is a must have!!!
Louisiana Hot sauce is bursting with layered flavors, it’s not just HOT.
Contents: 350 ml - 365 g
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