This is a salt-free rub, suitable for Venison and any other red meat, like beef.
Apply salt ahead of time, creating a dry-brine. Use 1/2 tsp. kosher salt per lb of meat (subtract bone weight), wrap in plastic or vacuum seal, and place in the refrigerator. About 2-4 hours for steaks or other thin cuts. 12-24 for others, and up to 48 for really large pieces. If using table salt instead of kosher, cut the amount nearly in half.
Apply the rub to your meat just before cooking.
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cup
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Ingredients
- 6 Tbsp ground black pepper
- 2 Tbsp sugar
- 4 tsp Granulated garlic
- 2 Tbsp Granulated Onion
- 4 tsp dry mustard
- 2 Tbsp chili powder — Plain is ok, better is a mix of flavorful and/or hot types, e.g. cayenne, ancho or chipotle
Ingredients
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Recipe Notes
View online at KillerNoms.com/venisonrub
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