Wasn't meaning to offend and saw the split answering between OP and me.
Often difficult to discern in semi-hijacked threads.
The whole story is better?
The spice blend you posted may or may not be palatable as a rub without a wet brine of added sugars and 3% salt.
That's why I questioned you and cautioned to limit the rub application versus the blanket suggested by other posts.
Alton Brown listed "saltpeter" as an ingredient in a charcuterie recipe.
It may be his food editor error, but I lost all faith at that point. I question any internet recipe listings of the Food Nitwick personalities,
Often difficult to discern in semi-hijacked threads.
The whole story is better?
The spice blend you posted may or may not be palatable as a rub without a wet brine of added sugars and 3% salt.
That's why I questioned you and cautioned to limit the rub application versus the blanket suggested by other posts.
Alton Brown listed "saltpeter" as an ingredient in a charcuterie recipe.
It may be his food editor error, but I lost all faith at that point. I question any internet recipe listings of the Food Nitwick personalities,
