Smoke salt and liquid smoke

[Davy Crockett]

Does anyone besides me take the shortcut EZ method ? What are your favorite smoke seasonings ? I just ran out of Spice Islands Old Hickory salt and time to stock up, Wondering if there are any others I should try.

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Or any other spices for that matter , Always looking for a new spice or meat rub.

 

[svnmag]

Beside's Mossy's Tatonka Dust:

Pard of mine is involved with this stuff: "Chucks" All Purpose Rub and Seasoning in Cut and Shoot TX. Couldn't find a pic.

PH#'s 281-802-7675 or 936-520-0099

cw4484@yahoo.com

It's good on and in everything.

 

[SDMF]

Famous Dave's Steak and Burger on everything. Beef, deer, elk, moose, caribou, antelope, bear, chicken, turkey, and pork chops.

I also like Smoked sea salt, Spanish Rosemary sea salt, and for a little twang, Aged Balsamic sea salt.

 

[Davy Crockett]

Mossy's Tatonka Dust: Famous Dave's Steak and Burger on everything.


I'm taking notes, We are out of Tatonka and I have never tried Famous Dave's, 2 more on my list. Spices are like guns, You can't have too many.

 

[svnmag]

This stuff is good on beefsteak. I've strangely not tried it on pork or wild game. Slight brown sugar/black coffee at the end IME.

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This is also good stuff for everything and a little goes a long way:

IMHO: The best seasoning for good meat is Kosher salt, fresh ground black pepper, garlic and onion (I hate onion) powder and cayenne pepper. This is the first time I've fully divulged the proper seasoning for Alton Brown's Pan Seared Ribeye.

Anyways, Dale ain't screwing around with his instructions. A little goes a long way but he cannot kill a liver flavor. Take care of your game and don't overcook. I'm beginning to believe I prefer the water soaking method in one of my above vids. We used to soak squirrel in saltwater before freezing. They should've been gutted faster. The Hills are Irish, Italian and Scottish. I guess we were preserving the old ways of hanging pheasant in our game pouches. It doesn't work good for squirrel IMHO.

Taught by my best friend/pard/expert butcher when I was on leave: Gut those suckers quickly, butcher like a mini-deer and enjoy a meal difficult to differentiate in flavor from pheasant or ruffed grouse.

 

[Sub_Elect]

You have to try Ricks Seasoning out of Ricks Caffee in Mobridge SD. Best seasoning I have ever had.

 

[FishReaper]

Alpine touch is a must try. comes from Montana. They have the best lemon pepper you can find, the original is also top notch.

tatonka dust goes without saying