WildEats Products

The NEW San Francisco SEAFOOD Rub
A new version of an old stand-by. We have taken the versatile SF Pepper Rub and given it a makeover. We use a mild blend of peppers, including ground ancho chilies, garlic, dry mustard, coriander and lemon peel to maximize the subtlety of delicate seafood.

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The NEW WildEats "BURGER DUST"

Yes Burger Dust! We've taken theAmerican Backyard Standard and raised the bar! This blend magically turns the ordinary to exceptional. A blend of imported peppercorns, garlic, onion, herbs and subtle spices will make you the Iron Chef of Burger land! Did we mention Meatloaf land as well?

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CONTROLLED BURN Chili Blend and Southwestern Rub
A rich, blend of five different peppers and chili’s that has a unique rich flavor. Good on any meat that you can turn into chili, also great as a Southwestern style rub on Ribs, Chicken, Pork or Beef. Try adding it to ground meat for great tacos or burrito filling or anytime you want a little touch of the old south west! Complete with the Award winning Bohemian Chili Recipe

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GINGER, CITRUS & PEPPER RUB
Originally designed for waterfowl and upland birds for it’s refreshing quality, this rub has proven to be good on just about anything. It has such a clean crisp flavor it can be enjoyed on beef, lamb, fish, poultry, stir fry, and try a sprinkle in your rice cooker the next time you're making rice…wait and see or better yet smell the results! Also a great way to boost a brine for turkey, pork & chicken.

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JUNIPERBERRY & PEPPERCORN RUB

This is the MOTHER of ALL RUBS. The blending of African Peppercorn, Italian Juniper Berries and top quality herbs and spices has made this a true standout in flavor. What makes this rub so special is the balance of flavors, the earthy peppercorns with the refreshing juniper berries and they all get tied together with the garlic, thyme onions and sea salt. Use this rub on all red meat and even lighter meat for those who appreciate a full flavor dish. Great on steaks and roasts as well as a base for smoked fish like salmon and slow roasted brisket.

CAUTION MAY BE HABIT FORMING!                      (purchase)

LEMON GARLIC & SAGE RUB with fennel
An intoxicating blend of refreshing dried lemon peel, pungent garlic and earthy sage with a hint of cooling fennel seeds that is the perfect blend for all your poultry, pork, upland birds, and even fish. This as a terrific seasoning for home made sausage as well as flavoring for brining your white meat items. Each package has a professional brine recipe included.

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WILDEATS Dry Rub USES

Rubs and Seasoning Blends have become very popular in recent times. Most people associate them with BBQ’s and Grilling when in fact they are very versatile and can be utilized for many cooking applications. It can be very rewarding to blend and develop your own custom “flavors”. One tip to start with is try and maintain balance. When dealing with multiple flavor profiles you don’t want any one aspect to stand out too far. A good Rub is uniform in flavor that not only compliments each item in the rub, but also accents the meats natural flavors.

To Use a Dry RUB- simply rub your meat with a little olive oil, rub on a good amount of Dry Rub. Allow the meat to sit for a couple of hours or overnight (fish requires less time due to their porous nature). Season with salt to taste and cook as you normally would.

Great for BBQ’s, pan roasting, oven roasting or sautéing or added to sauces, rice, pasta etc. Below are alternative uses for dry rubs.

CONTROLLED BURN CHILI BLEND & Southwestern Dry Rub

1. Chili seasoning
2. Chili bean seasoning
3. Southwestern meat rub (pork, chicken, beef, lamb, venison, elk, buffalo etc)
4. TexMex rice seasoning
5. Southwestern broth season for poaching
6. Chorizo sausage seasoning
7. Vegetable salsa seasoning
8. Spiced nuts seasoning
9. SW style BBQ sauce seasoning
10. Taco meat seasoning
11. South western burger seasoning
12. Jerky seasoning (needs salt & sugar added)
13. Compound butter season
14. Brine seasoning South Western style (turkey, chicken, pork, upland birds, boar)

NEW SAN FRANCISCO Seafood RUB

1. Fish rub/batter mix/flour enhancer
2. Soup enhancer
3. Fish cake seasoning (crab, shrimp, scallops, lobster)
4. Burger seasoning
5. Meatloaf/meatball seasoning
6. Gumbo seasoning
7. Cajun style sausage seasoning
8. California Jerky seasoning
9. Court boullion seasoning
10. Spiced nuts seasoning
11. Popcorn season
12. Butter flavoring (oysters, mussels, clams)
13. Wet Brine seasoning ( turkey, chicken, pork, upland birds, boar)
14. Dry cured for smoking (needs salt & sugar added)

JUNIPERBERRY & PEPPERCORN RUB

1. Full flavored red meat rub (steaks, roasts, chops)
2. Burger Enhancement
3. Sausage seasoning (elk, venison, wild turkey, pheasant, boar, buffalo etc)
4. Marinade enhancer for stews and braised dishes
5. Seasoning for braised cabbage
6. Sauce flavoring ( demi glace, gastrique reductions, compound butter, add to mustard)
7. Dry cured for smoking (needs salt & sugar added)
8. Jerky seasoning (needs salt & sugar added)
9. Bloody Mary additive
10. Upland Bird Brine ingredient (see previous brine recipe)
11. Poultry Stuffing flavoring

GINGER CITRUS & PEPPER RUB

1. Waterfowl and poultry rub
2. Fish rub
3. Asian style Rice seasoning
4. Court boullion seasoning
5. Brine seasoning (white fleshed meats and birds)
6. Spiced/Candied nuts seasoning
7. Stir fry seasoning
8. Sausage seasoning
9. Cure for smoking (needs salt and sugar)
10. Seasoning for tempura batter
11. Caribbean Fritter seasoning

LEMON GARLIC & SAGE RUB with Fennel

1. Rub for poultry, pork, fish, upland birds
2. Brine seasoning (see brine recipe)
3. Stuffing seasoning
4. Flavor enhancer for pasta
5. Flavoring for tomato sauce
6. Compound butter season for seafood
7. Sausage seasoning
8. Risotto seasoning
9. Cure for smoking (needs salt and sugar)
10. Sauce enhancer
11. Meatball seasoning
12. Garlic Bread seasoning

Brine Recipes

Southwestern Brine
FOR BIRDS (poultry & upland), PORK & BOAR
2 gallons cold water
1-cup kosher salt
2/3-cup sugar
1 jalapeno. Chopped into small pieces
1 lemon, cut into slices, for larger batches you can add additional oranges and limes
½ cup WILDEATS Controlled Burn Chili Blend
2 bay leaves
1 onion, cut into slices
6 cloves of garlic, bruised

15 – 16 lbs. of meat

Mix ingredients thoroughly, place meat product into brine.
(SEE BRINING CHART for bringing time)

Meditereanean Flavored Brine
FOR BIRDS (poultry & upland), PORK & BOAR
2 gallons cold water
1-cup kosher salt
2/3- cup sugar
1 tsp crushed red chilies
1 lemon, cut into slices, for larger batches you can add additional oranges and limes
½ cup WILDEATS Lemon Garlic & Sage Rub with fennel
2 bay leaves
1 onion, cut into slices
6 cloves of garlic, bruised

15 – 16 lbs. of meat

Mix ingredients thoroughly, place meat product into brine.
(See brining time chart)

Western Style Brine
FOR BIRDS (poultry & upland), PORK & BOAR
2 gallons cold water
1-cup kosher salt
2/3- cup sugar
1 tsp crushed red chilies
3 tbsp Gumbo file
¼ cup Worchestershire sauce
1 lemon, cut into slices, for larger batches you can add additional oranges and limes
½ cup WILDEATS San Francisco Pepper Rub
2 bay leaves
1 onion, cut into slices
6 cloves of garlic, bruised

15 – 16 lbs. of meat

Mix ingredients thoroughly, place meat product into brine.
(SEE BRINING CHART for bringing time)

Asian/Caribbean Flavored Brine
FOR BIRDS (poultry & upland), PORK & BOAR
2 gallons cold water
1-cup kosher salt
2/3- cup sugar
2 jalapeno chilies, chopped
1 lemon, cut into slices,
1 orange, sliced
½ cup WILDEATS Ginger Citrus & Pepper Rub
2 bay leaves
1 onion, cut into slices
6 cloves of garlic, bruised

15 – 16 lbs. of meat

Mix ingredients thoroughly, place meat product into brine.
(SEE BRINING CHART for bringing time)

Classic Peppercorn Flavored Brine
FOR Brisket and other Beef for Smoking, BIRDS (poultry & upland), PORK & BOAR
2 gallons cold water
1-cup kosher salt
2/3- cup sugar
1 tsp crushed red chilies
½ cup WILDEATS Juniperberry & Peppercorn Rub
½ bunch fresh thyme
2 bay leaves
1 onion, cut into slices
6 cloves of garlic, bruised

15 – 16 lbs. of meat

Mix ingredients thoroughly, place meat product into brine.
(SEE BRINING CHART for bringing time)

Brined meat can be cooked by grilling, pan roasting, roasting, sautéing and broiling

Mix ingredients thoroughly, submerge meat into brine. Brining times vary from a couple of hours for boneless chicken breasts to three days for full sized turkeys.

Large items will need more brine.

BRINING TIME CHART

Pork/Boar - loin roast 2 days
Pork/Boar chops – overnight
Turkey (whole) – 3 days
Chicken, Grouse, Chukar, Pheasant whole – 2 days
Chicken, Grouse, Chukar, Pheasant, pieces – 1 day
Quail, overnight

After the give times, remove the meat from the brine. Allow the meat to dry on a rack, uncovered in the refrigerator- the larger cuts should dry overnight, the smaller ones for a couple of hours. When you are ready to cook these items all you need to do is brush them with a little oil and cook as usual. There is NO need for additional seasonings. The brining of the muscle structure locks in the natural moisture of the meat, yielding a very moist, succulent final result. The results will have you brining all your white meat items.

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