One of two reasons I started Miners Mix was because of a molecule. How many other businesses can say they were started partly because of a molecule? Just that fact alone makes us unique! Sodium Chloride, NaCl, or table salt, it’s all the same thing and it is the stuff with which most commercial rubs are loaded. Salt is cheap and it’s heavy so large, heavy jars of seasonings packed with salt can be sold cheaply!

Salt occupies an important place in the realm of seasonings. Its main function is, or should be anyway, as a flavor enhancer. Trouble is that often whatever salt-packed rub you use soon becomes the predominant flavor on your steak or Tri Tip roast after even light dusting. Most of those commercial seasonings should be more properly labeled as “Seasoned Salt” because that’s what they are. Much like well-done steaks, I think over-salted foods is a crime that the food police should pursue vigorously.   Over-salting is a conditioned and learned behavior that, I think, stems from people not really knowing anything about seasonings or how to use them. Actually tasting one’s food is one of the great and underappreciated joys of life that many folks miss out on.

I’ve had lifelong cigarette smokers tell me that they’re amazed at how good food tastes once they quit smoking and their taste buds wake up after all those nasty toxins get expunged from their bodies. There is a similar awakening that happens for salt-addicts. After reducing the salt intake, for a while everything tastes bland, but they soon notice that the foods actually have their own unique flavors. All of the memorable steaks, chops, poultry, or other foods that I’ve eaten actually taste like a real critter such as beef, pork, lamb, chicken, turkey, duck, alligator, woodchuck, fish, etc, but not a single one tasted like salt.

Real, honest-to-God spices are expensive compared to plain ol’ salt which is why massive amounts of salt are prevalent in seasoning rubs. Miners Mix, was begun partly out of that dissatisfaction with the excessive salt present in just about all rubs and seasonings on the market. I’m confident that we nailed the blends on all of our products. Basically, if something we make doesn’t get an eye-roll and an OMG! response when we sample it out, then it doesn’t become a Miners Mix product. That eye-roll and OMG response are a Miners Mix requirement!

Miners Mix Steak and Veggie Rub contains less salt than Pappy’s “Low Sodium” and with Miners Mix, you can actually taste the meat, not just salt. Our flavors are subtle and complement the meat; they don’t overpower it with salt. There’s also a hint of sugar in there that caramelizes to make a great bark on the surface of the food while grilling. The Veggie part of the Steak and Veggie came to be after we discovered how incredible the seasoning was on grilled mushrooms. It’s also fantastic when used in lieu of salt and pepper on hash-brown potatoes, herbed potatoes in the oven, and making zucchini or carrot chips in the oven, just to name a few favorites. How many other steak seasoning rubs can claim that honor? If anyone wants recipes for any of our “stupid simple” concoctions, just stop by the web site and fill out the contact form! We’d love to hear from you.


About minersmix

In early 1849, Joshua Shelby was working as a cook in a fancy St. Louis restaurant. The hottest topic among the patrons there was the rivers of gold that had been found out in California. These seemingly easy pickins stoked a full-blown case of Gold Fever! The only cure was a pick axe and gold pan way up in the Sierra Nevada Mountains which lay far to the west. In mid 1849, Shelby loaded up his wagon and along with hundreds of other would-be prospectors he headed west to California. Eventually he settled in the Mother Lode region, not far from what became Yosemite National Park. Accompanied by his trusty mule Codie, and panning along the Merced River, Shelby found a little gold, but eventually grew tired of the backbreaking work. Looking around for something else to provide a living, Shelby realized that the gold mines and camps dished up awful, bland food that failed to stick to a man's ribs and about which the miners complained constantly. Falling back on his skills, recipes, and spice blends, Shelby took a job as a gold camp cook which led to local fame and a little fortune. He soon developed a reputation as a first class frontier chef famous for good 'ol fashioned home-style cooking. Joshua Shelby's trademark spice and rub blends were always chock full of flavor and new blends continuously evolved as immigrants of from far off countries arrived in the camps, some with exotic and rare spices with flavors he'd never encountered before.
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2 Responses to Salt!

  1. Would love to try it sometime!

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