Wet marinade for meat

Marinade with Louisiana 18

Ingredients

for 1.5 kg meat
 

Marinade with Universal Dry Rub

Ingredients

for 1.5 kg meat
 

Preparation

1. Mix the ingredients from either list above in a bowl. Spread the marinade on all sides of your meat and place it covered aside.
2. Leave the marinade 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.
3. All of my seasoning mixes contains only a small amount of salt. After your marinade 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 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 the marinade simultaneously.

Tip for spicy marinades

• If you want to add some hotness to your wet rub, you can also add 1 tbs. of Louisiana Hot.
• For an intense hotness, use some Louisiana Sun made of fermented chilis.