anti caking. i personally would avoid and make my own, but i am crazy like that. small amount won't kill you, so they say.So I like to buy and try rubs, I was kinda surprised to see Silicon dioxide in a couple of them made by a certain manufacturer. Says less than 2% silicon dioxide.
Any thoughts? I know it’s for anti caking but I haven’t see It in any other brands that I can recall.
i didn’t buy any Meat Church rubs and I don’t want to make a big deal about whose it was, I just didn’t like seeing it.I know it's a very common anti caking agent, and can be found in lots of rubs/spice mixes (and likely lots of other stuff.) Supposedly, there is no known health risk, but there don't seem to be any long term or organized studies either.
As far as I'm aware, my favorite supplier, Dizzy Pig, doesn't use it. That's not why they are my favorite, but it doesn't hurt. Any chance you noticed it on your Meat Church labels? I know they do use it (and it doesn't stop me from using their rubs.)
Take all this with a grain of salt (or silicon dioxide) since I just lit up a cigar.
R
if you really want to go full natural, run a bunch of garlic cloves in the blender and spread the mash out onto parchment paper and place on a baking sheet and dehydrate it in the oven on lowest setting for a few hours till completely dry. same for onion, puree and spread out onto parchment paper and dehydrate.i didn’t buy any Meat Church rubs and I don’t want to make a big deal about whose it was, I just didn’t like seeing it.
I do know my favorite brand Oakridge DOES NOT use anything but the best.
I have noticed mostly that I’m just a SPOG kind of guy anyways. I think I’ll really try to find some high quality onion and garlic to go with the salt and pepper I love.
It is!Sounds like a kind of sandpaper.