Rubs/seasoning

[C&K Suffolk]

Has anyone discovered any decent rubs for venison available here in the UK?

I have just finished our tubs of Cabelas Mountain Man Bourbon rub that we got in the US last year, tried a few and that was our favourite.

TIA

Serious rub company

We use it with our venison and sell it

 

[User00056]

If it's a simple flavour lift you're after, smoked salt is pretty special. It just lends a certain je ne sais quoi

 

[VSS]

If it's a simple flavour lift you're after, smoked salt is pretty special. It just lends a certain je ne sais quoi

I use smoked sea salt, also from the Welsh Homestead Smokery.

 

[User00056]

I use smoked sea salt, also from the Welsh Homestead Smokery.

D'you not do your own Tim? I do a smoked sea salt with hickory, cherry, and oak. Brilliant over a pork chop or venison steaks. I even sprinkle a few grains over vanilla ice cream (phenomenal, incidentally) Wonderful stuff

 

[VSS]

D'you not do your own Tim? I do a smoked sea salt with hickory, cherry, and oak. Brilliant over a pork chop or venison steaks. I even sprinkle a few grains over vanilla ice cream (phenomenal, incidentally) Wonderful stuff

I could do, but I don't.
There is a limit to what I can squeeze into the available time.

 

[User00056]

I could do, but I don't.
There is a limit to what I can squeeze into the available time.

I hear that!

 

[VSS]

I hear that!

I make all my own burger and biltong mixes, grind my own spices and seasonings etc, and that's quite enough to be going on with.
Also, it's important that the ingredients are consistent between batches, and I'm not sure that home smoking the salt would give consistent results.

 

[Shooterman1]

Plus postage was going to be £15

If u subscribe to Amazon you will find all their products with free delivery

 

[NoIDeer]

I use smoked sea salt, also from the Welsh Homestead Smokery.

You should try the salts from Halen Môn on Anglesey as well.

 

[User00056]

I make all my own burger and biltong mixes, grind my own spices and seasonings etc, and that's quite enough to be going on with.
Also, it's important that the ingredients are consistent between batches, and I'm not sure that home smoking the salt would give consistent results.

I think that's just the nature of the beast with smoking, to be honest. As long as the ingredients, smoked source, and timings remain the same I don't think you'd see much inconsistency. I certainly don't notice much of a difference myself.

 

[SikaHunter]

One of the best I have ever tasted and easily available