Venison Breakfast Sausage

Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.

Red Meat Rub

This is a salt-free rub.

Dry-brine meat about 12 hours in adance with 1/2 tsp. kosher salt per 2lbs of meat (subtract bone weight). Alternatively, inject salted broth or stock.

Apply about 2 tsp of rub per lb

Feral Hog/Pork Rub

Salt-free rub. Dry-brine 2-12 hours in advance with 1/2 tsp. kosher salt per 2# of meat. Ribs are half bone by weight.

1 Batch makes ≈ 1.5 cups. Use about 1/3 cup per butt. Lay heavy on ribs.