SPOG Ratios?

Dondgc

About to cook my first chuck. I was going to season with SPOG (because I have those on hand, mostly). What ratios do you guys use? By weight or volume?

and if this is not a good idea I welcome suggestions. Just don’t want to wait for a rub I have to order online. 

lkapigian

Weight for me....SPG here 1 part salt .5 Part Garlic .25 Pepper  ,it's my go to

eyeball is good 1 cup 1/2 cup 1/4 cup 

I keep a shaker full all the time 

SonVolt

I typically dry brine large cuts with salt the day before b/c I like more control over my salt and don't want it mixed with the rub.  If I had to I'd probably do something like a 1 (salt) : 1 (pepper) : 1/8 (onion) : 1/8 (garlic) by volume. 

Dondgc

lkapigian said:

Weight for me....SPG here 1 part salt .5 Part Garlic .25 Pepper  ,it's my go to

eyeball is good 1 cup 1/2 cup 1/4 cup 

I keep a shaker full all the time 

My wife is telling me she wants more salt. Those ratios would be to her liking. Thanks. 

Dondgc

SonVolt said:

I typically dry brine large cuts with salt the day before b/c I like more control over my salt and don't want it mixed with the rub.  If I had to I'd probably do something like a 1 (salt) : 1 (pepper) : 1/8 (onion) : 1/8 (garlic) by volume. 

So would you dry brine with only salt? Then no salt in your run?

hoosier_egger

I'm roughly 1 part salt, .25 part pepper, .25 part onion, .5 part garlic

SonVolt

Dondgc said:

SonVolt said:

I typically dry brine large cuts with salt the day before b/c I like more control over my salt and don't want it mixed with the rub.  If I had to I'd probably do something like a 1 (salt) : 1 (pepper) : 1/8 (onion) : 1/8 (garlic) by volume. 

So would you dry brine with only salt? Then no salt in your run?

That's how I do my butts and brisket these days because I want large cuts thoroughly seasoned as far into the meat as possible rather than salt just sitting on the surface along with the rest of the rub. If I don't have time to dry brine then I'll season it well with kosher salt first so I know exactly how much salt is going on, then I'll add the rest of whatever rub ingredients I'm using. It's probably overly fussy for some, but I never feel like enough salt and/or pepper gets added when both are added into a rub with other seasonings. 

Dondgc

@SonVolt - so if you dry brine with salt do you then leave salt out of your rub mixture? 

tarheelmatt

I'll to 1 part S, .25 part P, .25-.50 O, and .25 - .50 G.  

If it's chicken and pork, I like to add some chicken powder.  

If it's beef, I like to add some beef powder.  

Lit

I just buy Oakridge SPOGOS and its pre mixed. Use it for everything.

SonVolt

Dondgc said:

@SonVolt - so if you dry brine with salt do you then leave salt out of your rub mixture? 

Yup, with a dry brine I'll typically not add salt again but a light dusting on the surface when you go to add your rub probably won't over-salt it. 

lkapigian

Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........

buzd504

lkapigian said:

Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........

I will be getting the dehydrator out today for some jerky and I would like to try this.  Any tricks?  Time/temp?

fishlessman

you guys are measuring this stuff

Dondgc

fishlessman said:

you guys are measuring this stuff

Yep. And will continue to. 

lkapigian

buzd504 said:

lkapigian said:

Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........

I will be getting the dehydrator out today for some jerky and I would like to try this.  Any tricks?  Time/temp?

I do it @ 125 , pulse it in a food processor ( or slice as this as this as possible ) put on parchment or slipmat , check after 6 hours,

If you do rings or sliced its going to close to 20 hours,

mix in some red onion for a nice change 

buzd504

lkapigian said:

buzd504 said:

lkapigian said:

Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........

I will be getting the dehydrator out today for some jerky and I would like to try this.  Any tricks?  Time/temp?

I do it @ 125 , pulse it in a food processor ( or slice as this as this as possible ) put on parchment or slipmat , check after 6 hours,

If you do rings or sliced its going to close to 20 hours,

mix in some red onion for a nice change 

Thank you.