Rub too salty

Discussion in 'Poultry' started by shooter57, Mar 16, 2009.

  1. shooter57

    shooter57 Newbie

    Did our first smoked chicken tonight, all the praise about brining was absolutely right. Amazing.

    Decided to try the homemade Tony Chachere's Cajun Seasoning (we put this together yesterday for our pulled pork) as a rub. First thought was that the brining made the meat a lot saltier than we wanted, only to realize that it was only the meat near the surface that tasted salty. Check the recipe below, maybe we did something wrong? 20 Oz of Salt sure seems like a lot!

    Got the recipe from this post... http://www.smokingmeatforums.com/sho...7&postcount=82

    [font=&quot](Recipe for the Cajun seasoning)
    [/font]
    [font=&quot]20 oz box free flowing salt (Morton)
    1 1/2 oz box ground black pepper
    2 oz bottle ground red pepper
    1 oz bottle pure garlic powder
    1 oz bottle chili powder

    Other than that, it was two big wins in a row. Pulled Pork yesterday and smoked bird tonight. [​IMG]Anyone else experience the same? Is the cajun Seasoning not fit as a rub?
    [/font]
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That sounds more like a seasoning than a rub. It wouldn't take very much of that to be too salty.
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    That salt ratio seems out of balance to me. Of all the rubs I use, salt and fresh ground pepper are in equal amounts. This ratio has never had a complaint about being too salty. Just my experience.
     
  4. iadubber

    iadubber Meat Mopper

    I never use salt in my rubs. I will salt the meat first before applying rub and just take out the salt all together in the rub mixture. That way I know exactly how much salt is going on the meat.

    But yeah, that rub seems out of balance.
     
  5. shooter57

    shooter57 Newbie

    Sounds like I mis-used the Cajun Seasoning, won't happen again. All part of the learning process, right?
     

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