- Feb 10, 2016
- 2
- 10
Hello!
I wanted to make my first meat rub, starting with a foundation of lime flavored sea salt. I had read that a good ratio to use is a cup of coarse salt to the zest of two limes. However, do I need to refrigerate such rubs if they contain moisture-rich ingredients such as the skins of fruits? I am concerned about it growing bacteria or mold.
Any advice would be appreciated.
I wanted to make my first meat rub, starting with a foundation of lime flavored sea salt. I had read that a good ratio to use is a cup of coarse salt to the zest of two limes. However, do I need to refrigerate such rubs if they contain moisture-rich ingredients such as the skins of fruits? I am concerned about it growing bacteria or mold.
Any advice would be appreciated.