Description
Meathead’s Amazing Smoked Red Meat Seasoning and Brine is a variation of his famous Cow Crust recipe, taking your beef to the next level!
Directions: Sprinkle one tablespoon per pound of meat two hours or more before cooking to allow the salt to ionize and become a brine to enhance flavor and juiciness while building a crusty “bark” on the surface.
Great on:
- Steak
- Brisket
- Beef Roasts
- Beef Ribs
- Burgers
- Lamb
- Venison
- Duck
- & More
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