What are the Steps to Produce a Dry Rub?
Posted On July 17, 2021
Once again the question has been asked…how can you guys start bringing new dry rubs into your product selection? The solution…a whole load of time and testing. Creating a dry rub that’s made of top quality, fully flavored, all-natural ingredients isn’t a thing that is rushed or taken lightly.
When we opt to put in a new dry rub to your lineup, we start by considering our current lineup and how exactly we can enhance the offering and selections for our customers. We consider their requests and comments very seriously, listening closely from what they need to say. For instance, our customers have requested a rub that’s sweet, with a mild heat level, but one which retains the chile flavors. Predicated on these recommendations, we visited work in the test kitchen and began research and development for the newest blend, a sweet maple rub.
Once we’ve determined what it really is you want to create, we begin the specific creative process, that involves taking our idea and creating a genuine blend. Entirely influenced by the flavor you’re attempting to achieve, most dry rubs will start with a base of paprika, accompanied by varying levels of other ingredients such as for example salt, sugar, dried berries, and spices. While creating dry rubs isn’t physics, it can incorporate some science. For instance, determining the correct proportions of items such as for example salt and sugar that have an osmotic effect and will act negatively upon your meat, is really important. The best thing about dry rubs is it is possible to give 10 different groups exactly the same dry ingredients, no two will generate a dry rub that tastes alike. The trade secret isn’t in the ingredients, however in the proportions of these ingredients.
Additionally, evaluating each ingredient because of its allergenic properties also increases the complexity. Obviously, it is not best for sales if your dry rub contains a thing that folks are commonly allergic to such as for example nuts or artificial ingredients. By the end of the process, you should have created what we prefer to call a “Theoretical Recipe”, or perhaps a recipe that you build upon to generate an ideal dry rub.
Next part of the creative process may be the actual blending of the theoretical recipe. After we have a rough notion of what it really is we are attempting to create, we start by blending batch after batch, after batch, after batch, with each effort tweaked and improved to meet up customer and test group suggestions. This consists of selecting different grinds to boost texture, different base ingredients to attain different flavors and colors, different peppers for a far more authentic flavor, or even to increase or decrease the heat degree of the blend, and the list continues on. Our number 1 goal in this technique is to develop a test batch, using natural and organic ingredients, which we are able to distribute to check markets.
Once the test batch has been arranged and blended, it really is distributed to the initial requestors and a little band of individuals, with varying backgrounds, tastes, and expectations, for his or her feedback and suggestions. Using comment forms that pull just as much information as you possibly can from our testers, we evaluate their comments, compile probably the most often cited items, and utilize them to boost upon the bottom recipe.
Once our small groups keep coming back with a large thumbs up, we then move ahead to larger groups because of their input. We keep on with this process until we achieve the response you want to see. Now it really is impossible to please everyone, however when you achieve a higher consensus of satisfaction (>90%) from your own testers, particularly when factoring in anyone who has not enjoyed another stages of the blend, you’ll know you’re ready to move ahead to another step – product release!