Brines and Rubs

Sunday
Sep112011

Wolfs Pork Rub

   Made with Love by Jessica for our friends Michelle & Britten Wolf who acquired a smoker today. Michelle requested a peppery pork rub. Here's what we came up with!
  • 2 tbls cumin
  • 2 tbls black pepper
  • 2 tbls white pepper
  • 2 tables dried shallots
  • 2 tblsp minced dried onion
  • 1 tbls habenero powder 
  • 2 tbls chili powder
  • 2 tbls guajillo powder
  • 2 tbls dried lemon peel
  • 2 tbls dried parsley
  • 2 tbls roasted minced garlic
  • 2 tblsp of sweet smoked paprika

     This yields almost 1-1/2 Cups, We recommend application the night before but a couple hours at a minimum.

 

Saturday
Aug132011

Chicken Brine

  • 2 cups of salt
  • Handful of bay leaves
  • 1/2 cup whole mixed peppercorns
  • 1/4 cup toasted cumin seed
  • 3 heads of halved roasted garlic bulbs, skin left on
  • 6-8 dried chilis- mild
  • 1/2 cup dried onion
  • 1/2 cup toasted mustard seed
  • 1 cup of dehydrated fruit (cherries, pineapple, peaches)

Note:  It is recommend that you brine for a minimum of 24 hours up to 36.

Saturday
Aug132011

Chicken Rub (For Smoking)

  • 3 tbls smoked sweet paprika
  • 3 tblsp roasted granulated garlic
  • 3 tblsp ground ginger
  • 3 tblsp ground coriander
  • 3 tblsp oregano
  • 3 tblsp black pepper
  • 3 tblsp ground mustard
  • 3 tblsp lemon pepper
  • 3 tblsp Ancho chili powder
  • 3 tblsp guajillo chili powder
  • 1 cup dark brown sugar
  • 3 tblsp onion powder