There are many great spice companies out there, but in my opinion Tacticalories Seasoning Co. is at the top of the list. The seasonings are manufactured in small batches, so they are shipped fresh without any fillers, MSG, or anti-caking agents. Tacticalories unique blend of spices are my go-to for everything from burgers to chili to fish tacos. Owner Casey Bard began releasing several spice kits for the holidays including Gobbler Hollow turkey brine and spice rub and the Prime Rib kit which I recently had the pleasure of trying on a wet aged venison roast. The Prime Rib spice kit includes Carvers Prime seasoning, Roasted Garlic & Rosemary Side Dust, Blackberry Merlot Glaze and Dipping Sauce, and a packet of Drinkin Dip.
I removed a vacuum sealed bottom round roast from the freezer from the buck my wife harvested this past fall and allowed it to thaw in the refrigerator. I planned to wet age the roast for around 28 days, removing the meat every two weeks or so to drain any blood before resealing. This process allows enzymes to break down connective tissue while vacuum sealing removes oxygen which can increase bacterial growth and can lead to spoilage. When the roast was finally ready to hit the smoker, mother nature had other plans. By the time the weather had improved, the roast had aged an extra week and was around 35 days.
The combination of the Tacticalories rub and sauce were delicious, and the roast was as tender as any backstrap I’ve eaten. The dusted roasted potatoes and steamed broccoli, which I also seasoned with Tacticalories Veggie Dust, were the perfect compliment.
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