Lipavi Rub #1
Flavor profile: Euro/American
level of difficulty–1
Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub can be reduced/eliminated.
In a separate container, use a fork to mix 1 egg white with 1 oz/30 ml water. Brush or lightly moisten surface of protein with egg white mixture.
Sprinkle the top surface of the chilled protein with rub. Wait 5 minutes. If desired, turn over onto a silicone baking sheet or other non stick surface and repeat the coating process. The total amount of rub used should not exceed 1 Tablespoon/lb (2 Tablespoons/Kg).
Boneless pork shoulder roast processed at 135 F/57 C X 24 hours and cold shocked to 40 F/4 C. It was then cut into 6 oz/180 g steaks and coated with the rub. Now it’s ready to be grilled or seared to an internal temperature of 140 F/60 C.
Larger cuts are prepared in the same manner and can then be roasted or smoked as desired.
After use, store rub in a sealed container in a cool dark place.
Yield: This recipe will create enough rub for 10 lbs/4.5 Kg.