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 Dry Test Formulas:
Cajun Classic Poultry Rub
with TABASCO® brand
Crushed Pepper
Liven up the classic poultry rub.
Ingredients
| TABASCO® brand Crushed
Pepper |
2.80% |
| Salt |
24.00% |
| Maltodextrin |
15.00% |
| Instant Clearjel |
8.00% |
| Red Bell Granules, dehydrated |
5.50% |
| Cumin, ground |
5.00% |
| Garlic Powder |
5.00% |
| Onion Powder |
5.00% |
| Minced Garlic, dehydrated |
4.50% |
| Green Bell Granules, dehydrated |
4.00% |
| Sugar |
4.00% |
| Minced Onion, dehydrated |
3.50% |
| Black Pepper, 20/50 |
2.70% |
| Citric Acid |
2.50% |
| Parsley Flakes, dehydrated |
2.00% |
| Oregano, ground |
1.80% |
| Yeast Flavor |
1.50% |
| Smoke Flavor |
1.20% |
| Lime Crystals |
1.00% |
| Black Pepper, 12/20 mesh |
1.00% |
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| Total % by Weight |
100.00% |
Manufacturing Procedures
- Add a small amount of vegetable oil to the salt and blend until the salt particles
clump together.
- Add all of the remaining ingredients with the instant Clearjel being last in
the addition sequence.
- Blend until the mixture is homogenous.
Back to all Dry Test Formulas
Test Formula Disclaimer
The information presented is based on laboratory work
and is, to the best of our knowledge, true and accurate. However, since the exact
conditions under which this information or our products may be used is beyond
our control, any recommendations or suggestions are made without warranty of any
kind, either expressed or implied. Users are urged to make their own tests and
investigations to determine the effectiveness of the products in their process
and products, and to prevent any possible patent liability arising out of such
use. Use as an ingredient does not confer rights to use the TABASCO®
trademark or servicemark in packaging and marketing materials without the express
written consent of McIlhenny Company
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