Rub Question

backporchbbq · Jul 13, 2008

For some reason I do not think this would work but I am not sure why. So I figured I would bring to to see what you guys think. Is it possible to make a huge amount of rub and then freeze it? If moisture would be a problem would it work if you vaccum sealed it?

Also how long do you guys keep your rubs before you have to think of throwing it away, if it lasts that long.

Thanks Brothers.

Arlin_MacRae · Jul 13, 2008

Good question.

I found this info here: http://www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html

Effect of Freezing on Spices and Seasonings

Pepper , cloves, garlic, green pepper, imitation vanilla and some herbs tend to get strong and bitter.
Onion and paprika change flavor during freezing.
Celery seasonings become stronger.
Curry develop a musty off-flavor.
Salt loses flavor and has the tendency to increase rancidity of any item containing fat.
When using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Arlin

K I N G P I N · Jul 13, 2008

If it was up to me?? I would pack them in canning jars and vacuum them out. If you had no canning jars, the food saver bags would be fine. I sent some rub to Plowboy that way. At least I think it was Plowboy...damn memory impaired middle aged CRS sufferer, that I am.

Alexa RnQ · Jul 13, 2008

When we foodsaver rub, it tends to remain in a solid brick when decanted -- so plan on running it through a sifter when you crack it open.

With the competition schedule we've had this year, we tend to run through rub fairly quickly -- at least I've been making quantities sufficient for each outing, plus a little bit left over that I sift into the next batch.

sampson · Jul 13, 2008

DivaHerself said:
With the competition schedule we've had this year, we tend to run through rub fairly quickly -- at least I've been making quantities sufficient for each outing, plus a little bit left over that I sift into the next batch.

With all those checks you guys have been cashing this year, can't you just hire some fella to do it for you? I know I work cheap, just send the recipe over and I'll get you an estimate worked up on producing it for you

Alexa RnQ · Jul 13, 2008

sampson, I did hire a real nice fella -- problem is, he doesn't know the recipes for the four rubs, but he shows off a flame shirt well. :mrgreen:

Pitbull · Jul 14, 2008

What Kingpin said. I vacuum suck mine in jars too. It will keep for months.

SoEzzy · Jul 14, 2008

DivaHerself said:
sampson, I did hire a real nice fella -- problem is, he doesn't know the recipes for the four rubs, but he shows off a flame shirt well. :mrgreen:

If you hire Sampson you'll need to swear him to secrecy and supply the flame thong as well!

On the rub question though, I build rub in medium sized quantities and store it in screw topped jars in a cool dark place, they are good for 2 - 3 months without too bad a deterioration from original.

If I'm trying to be consistent between batches, I like to only use fresh ingredients, but the time they've been around since they were milled and ground, can vary enough to make a flavor difference anyway.

Divemaster · Jul 14, 2008

While I try to make enough to store for months, it just never makes it more than a couple of weeks...

I do like the cryo-suck idea... maybe if I get some time I'll get enough batches done to use it!

Rub Question

backporchbbq

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Arlin_MacRae

somebody shut me the fark up.

K I N G P I N

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Alexa RnQ

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Alexa RnQ

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SoEzzy

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Divemaster

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