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 Dry Test Formulas:
TABASCO® Spiced
Pepper Steak Rub
with TABASCO® brand
Dry Red Flavoring
Hot ‘n spicy rub for steak or beef roast.
Ingredients
| TABASCO® brand Dry Red Flavoring |
6.00% |
| Salt |
20.00% |
| Dill Seed |
6.00% |
| Red Bell Granules, dehydrated |
6.00% |
| Minced Garlic, dehydrated |
20.00% |
| Minced Onion, dehydrated |
13.00% |
| Caraway Seeds |
3.00% |
| Parsley Flakes, dehydrated |
2.50% |
| Black Pepper, 20/50 mesh |
6.00% |
| Garlic Powder |
3.00% |
| Chili Powder, strong roast note |
3.50% |
| Paprika, 140 ASTA |
2.60% |
| Maltodextrin |
7.90% |
| Silicon Dioxide, for anticaking |
0.50% |
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| Total % by Weight |
100.00% |
Manufacturing Procedures
- Add a small amount of vegetable oil to the salt and blend until salt particles
clump together.
- Add all of the large particle spices and continue blending until they are well
coated with the oil from the salt.
- Add the dry powders last and continue mixing until homogenous blend is made.
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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