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ALTERNATIVE USES FOR DRY RUBS

CONTROLLED BURN CHILI BLEND

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)

SAN FRANCISCO PEPPER 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

1⁄2 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

1⁄2 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 CHART for bringing time)

Cajun 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

1⁄4 cup Worchestershire sauce

1 lemon, cut into slices, for larger batches you can add additional oranges and limes

1⁄2 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

1⁄2 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 BIRDS (poultry & upland), PORK & BOAR

2 gallons cold water                           

1-cup kosher salt 2/3- cup sugar                            

1 tsp crushed red chilies                            

1⁄2 cup WILDEATS Juniperberry & Peppercorn Rub     

1⁄2 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)

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

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

Larger items will need more brine.

BRINING Time CHART

Pork/Boar - loin/roast 2 days

Pork/Boar chops – overnight

Chicken, Grouse, Chukar, Pheasant whole – 2 days

Chicken, Grouse, Chukar, Pheasant, pieces – 1 day

Boneless Turkey Breast - 1-2 days

Turkey, Pork or Chicken Cultlets - 2 hours

Turkey Whole 3 days

Quail - overnight

After the given 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.