East Meets East: Sodium Free Rub/Seasoning Blend
Flavor profile: Indian and points east
level of difficulty–1.75
Grind all dry ingredients.
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. Note: powdered egg white is a convenient substitution for fresh–simply moisten the surface of the protein and use a shaker/dredge to distribute the powder evenly over the surface. Wait five minutes for the albumins to dissolve.
Roll the chilled protein in the rub and set aside on a dry surface. Wait 5 minutes.
Drizzle top with a few drops of oil (or spray) before roasting/smoking.
After use, store seasoning in a sealed container in a cool dark place.
Beef brisket, sous vide processed @135 F/57 C X 48 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service.
Oven/smoker finished @275 F/135 C X 90 minutes or until desired color is achieved and internal temperature is at least 140 F/60 C. Lavash, persimmon puree.
Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.