A blend of black & pink peppercorns with salt, chilli flakes, parsley, onion, garlic, lemon zest & red pepper flakes. This is the perfect addition to that barbecued steak.

Pepper Steak rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Beef

Ingredients:

Cracked Pepper, Lake Deborah Salt, Chilli Flakes, Red Pepper Flakes, Parsley, Onion, Garlic, Mustard Powder, Oregano. 100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

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This rub was created especially for chicken and pork, with its sweet subtle flavours blended with pure Australian honey, it will enhance your cook and produces and amazing colour.

Best paired with: Pork, Chicken & Vegetables.

Ingredients:

Paprika, Lake Deborah Salt, Onion, Brown Sugar, Garlic, Cayenne Pepper, Australian Honey Powder.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

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A buttery garlic rub / seasoning perfectly suited to chicken, pork , vegetables, popcorn, as a base rub or on its own as a seasoning for beef, pork, chicken, veggies and fish and is so good it should be illegal, this rub has an amazing flavour to enhance any cook.

Best paired with: Chicken, Pork, Vegetables, Beef and popcorn.

Ingredients:

Garlic, Onion, Lake Deborah Salt, Butter Powder, Garlic Powder, Oregano, Parsley, Cayenne Pepper. Allergin – Contains dairy100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

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This traditional style dry rub inspired by one of the undisputed barbecue capitals of the world, try it on all your grilled and smoked meats. It’s most definitely a go to BBQ rub.

Best paired with: Beef, Lamb, Pork, Venison, Kangaroo.

Ingredients:

Paprika, Lake Deborah Salt, Brown Sugar, Cumin, Coriander, Red Pepper Flakes, Garlic, Onion, Cracked Pepper, Parsley, Cayenne Pepper.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free

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The sweetness of cherries is balanced with the smoky and slightly spicy notes of chipotle. The flavour combination is sweet, smoky, savoury, and slightly spicy, offering a unique taste experience. Use it for grilling and smoking, adding depth and complexity to the meat’s flavour.

Best paired with: Beef, chicken, pork and other grilled meats

Ingredients:

Paprika, Onion, Garlic, Chipotle, Cracked Pepper, Lake Deborah Salt, Sugar, Freeze Dried Cherry Powder.

The post Carnivore Collective Rubs – Cherry Chipotle 200grm appeared first on Brew Distill Ferment.

This bush blend of Mountain Pepper and lemon myrtle plus a few other key ingredients with a hint of smoke is a flavour sensation that is the perfect accompaniment to most savoury dishes. The bush foods in this blend have been used by our Indigenous Australians for thousands of years. This Australian inspired bush rub mix creates a smokey peppery with a slightly lemon taste, free of artificial additives, fillers and no MSG perfect on any meat either barbecued or low and slow.

Outback rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Lamb, Pork, Chicken, Beef & Vegetables.

Ingredients

Smoked Paprika, Onion, Garlic, Lake Deborah Salt, Red Pepper Flakes, Lemon Myrtle, Lemon Aspen, Cayenne Pepper, Coriander, Lemon Zest.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

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Pixie Dust Rub is more than just magic, it’s something so special that it can be used as an all-purpose seasoning on all your meats, poultry, seafood and vegetables It will also add a great flavor to a wide variety of foods, including, of course, pork ribs, beef brisket, and grilled chicken. But a sprinkle can also transform roasted potatoes, air-fried cauliflower, and homemade pita chips.

Best paired with: All Purpose Rub, Pork, Chicken, Beef & Vegetables.

Ingredients:

Smoked Paprika, Brown Sugar, White Sugar, Lake Deborah Salt, Pepper, Garlic, Onion, Mustard, Cayenne.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

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A good rub should enhance the flavour of the meat without overpowering it. To do this it takes attention to each ingredient and the amount used to strike a balance between the flavours. This chicken rub is a blend of smoked and sweet paprika, herbs, pepper and lemon zest designed to bring out a slightly spicy and robust flavour when grilling, barbecuing or roasting.Best paired with: Chicken, Pork & Vegetables.

Ingredients:

Smoked Paprika, Brown Sugar, Onion, Lake Deborah Salt, Pepper, Garlic, Mustard Powder, Cayenne Pepper.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free

The post Carnivore Collective Rubs – Rooster Rub 200grm appeared first on Brew Distill Ferment.

A unique blend infused with the bold flavours of fresh ground coffee beans, ancho chilis, and juniper berries. Crafted to complement the distinct taste of kangaroo meat, this seasoning is a perfect harmony of robust, smoky, and aromatic elements. Elevate your culinary creations with this expertly crafted blend, designed to enhance the natural richness of kangaroo dishes.

Kangaroo rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Kangaroo

Ingredients:

Ground Coffee Beans, Ancho Chilli Powder, Smoked Paprika, Lake Deborah Salt, Cracked Pepper, Garlic, Onion, Mustard Seeds, Juniper Berries, Thyme, Cumin, Coriander, Cayenne Pepper100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Hunters Collection – Kangaroo Seasoning 180grm appeared first on Brew Distill Ferment.

Fish rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Fish

Ingredients:

Onion, Garlic, Lake Deborah Salt, Cracked Pepper, Parsley, Coriander, Kaffir Lime Leaf, Lime Juice Powder, Chilli Flakes 100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

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Mix 30g of Carnivore Collective Jerky Seasoning with 1/2 cup Soy sauce & 1/2 cup Worcestershire sauce. Add sliced meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Drain well & dehydrate for 4-6 hours at 70c. 30g of seasoning to 1kg of meat.

Ingredients:

Cracked Pepper, Onion, Garlic, Brown Sugar, Smoked Paprika, Chinese Five Spice, Coriander, Beetroot Powder, Mixed Spice.

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Introducing the Carnivore Collective range of Burger Seasonings. They are 100% all natural, gluten free, MSG free, no additives, fillers or anticaking agents.

Cowboy Burger Seasoning best paired with: Beef, Venison and Kangaroo.

Method:

Blend 45g of Carnivore Collective Burger Seasoning with 1kg of mince. Form into patties by hand or using a burger press. For extra flavour, sprinkle on prior to grilling.

Ingredients:

Paprika, Freshly Ground Coffee, Cracked Pepper, Lake Deborah Salt, Brown Sugar, Garlic, Onion, Cumin, Thyme, Dark Cocoa Powder.

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Mix 30g of Carnivore Collective Jerky Seasoning with 1/2 cup Soy sauce & 1/2 cup Worcestershire sauce. Add sliced meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Drain well & dehydrate for 4-6 hours at 70c.30g of seasoning to 1kg of meat.

Ingredients:

Cracked Pepper, Onion, Garlic, Brown Sugar, Maple Crystals, Bacon Seasoning.

The post Carnivore Collective Jerky Seasoning – Maple Bacon 150grm appeared first on Brew Distill Ferment.

Introducing the Carnivore Collective range of Burger Seasonings. They are 100% all natural, gluten free, MSG free, no additives, fillers or anticaking agents.

Aussie Burger seasoning best paired with: Beef, Venison, Lamb, Kangaroo, Pork and Chicken.

Method:

Blend 45g of Carnivore Collective Burger Seasoning with 1kg of mince. Form into patties by hand or using a burger pres. For extra flavour, sprinkle on prior to grilling.

Ingredients:

Garlic, Onion, Red Pepper Flakes, Lake Deborah Salt, Pepper, Paprika, Lemon Myrtle, Corriander, Celery Seeds.

The post Carnivore Collective Burger Seasoning – Aussie 180grm appeared first on Brew Distill Ferment.

A sublime fusion of fresh, robust herbs such as rosemary, thyme, pepper and fresh ground juniper berries. Tailored specifically for venison, this well balanced seasoning blend captures the essence of the wild with its aromatic and earthy profile. Elevate your venison cooks to extraordinary levels, as each herb-infused sprinkle brings out the natural flavours of the meat.

Best paired with: Venison

Ingredients:

Cracked Pepper, Onion, Garlic Lake Deborah Salt, Juniper Berries, Brown Sugar, Smoked Paprika, Cracked Coriander Seeds, Cumin, Rosemary, Thyme, Cayenne Pepper100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Hunters Collection – Venison Seasoning 180grm appeared first on Brew Distill Ferment.

Mix 30g of Carnivore Collective Jerky Seasoning with 1/2 cup Soy sauce & 1/2 cup Worcestershire sauce. Add sliced meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Drain well & dehydrate for 4-6 hours at 70c.30g of seasoning to 1kg of meat.

Ingredients:

Cracked Pepper, Onion, Garlic, Brown Sugar, Paprika, Peri Peri Chilli, Lime Powder.

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The post Maple Cure for Ham and Bacon 500g appeared first on Brew Distill Ferment.

Made in Australia – this Pure All Australian Misty Gully Kosher Salt is the salt of choice for professional chefs and home cooks. It is also a staple ingredient in any bacon making supplies kit.

Packaged in a 1kg handy resealable zip lock pouch.

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Comes with complete instructions.

1kg makes up to 20kg of bacon.

Easy to use:

Simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your meat).

After removing from the fridge, soak your meat for an hour or more to remove any excess curing salt.

Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.

Allow to cool, slice, cook and enjoy!

It’s simple, fun and delicious!

Contains: Sodium nitrite (0.45%)

The post Misty Gully Cure Maple Bacon 1kg appeared first on Brew Distill Ferment.

Comes with complete instructions. See below for instructions on how to make bacon or ham:

1kg makes up to 8L of brine.

Easy to use:

Mix 130g of Misty Gully Maple Ham Cure with 1 litre of water to make brine.

Make enough brine to submerge your ham in it’s container.

Use an injector to inject 25% of the meat’s weight with brine. Our Stainless Steel Deluxe Injector is perfect for the job.

Soak for 4-10 days depending on the size of the meat.

After removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt.

Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.

Allow to cool, slice, and enjoy!

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This cure #2 contains 6% Sodium Nitrite, 4% Sodium Nitrate and ~90% regular salt. It is a pink colour for safety reasons.

DIRECTIONS FOR USE

Use 3g per kg of meat mixture. Do not substitute for cooking salt. Do not ingest directly.

SAFETY DIRECTIONS

WARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

A cure that has a combination of Nitrates and Nitrites is ONLY suitable for air dried salamis and air cured meats etc because the Nitrites protect the meat in its early stages and the Nitrates break down into Nitrites over a period of time giving the salami the added protection it needs.

500g resealable pack

The post Misty Gully Cure #2 Nitrites & Nitrates 500g appeared first on Brew Distill Ferment.

Misty Gully’s range of curing salts are perfectly balanced with the right combination of ingredients so that you can confidently process your meats safely at home.

This cure #1 contains 6.25% Sodium Nitrite, ~93.75% regular salt. It is dyed pink for safety reasons.

DIRECTIONS FOR USE

Dry cure: use 2g per kg of meat. Do not substitute for cooking salt. Do not ingest directly.

SAFETY DIRECTIONS

WARNING – Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

500g resealable pack.

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