I assume by "protein" you mean MEAT?
I object to substituting the vague term protein, for the specific word meat--especially when MEAT is what we're talking about. It may be trendy, but it ignores the fact that plant foods (among other things) also contain protein. And not to put too fine a point on it, but the majority of your products are intended to be used on animals that through no fault of their own, found their way to our plates, having eaten nothing but plant-based protein.
That said, on occasions when I am cooking meat, the only seasonings I use are corse salt and cracked pepper.
Dear Ray, I'm not trying to be a smart guy. I'm involved in the meat processing industry, Beef, Pork, Chicken. Just trying to get a flavor of what you like the most. No Tofu for me.
Happy cooking.
I use DM all the time in so many ways. Try Pixie Dust on scrambled eggs, baste bacon with maple syrup and sprinkle Sublime Swine on it. Use any of the 5 in dipping EVO. Sprinkle Pixie Dust on a grilling Grilled Cheese, butter sides. Use your choice when braising meats, doing stews. I love Fintastic on garlic bread. Man, you can even create your own flavor profile by mixing across the DM five rubs. HINT: mix Pixie Dust with Fintastic for sautéed Shrimp in butter and oil. Are kidding, this stuff is a wanna-be chefs dream.
karldcampbellUnderstood, but I focused on lower salt when I developed the recipes...FYI, I've experimented with no salt blends and it's like nailing Jell-o to a tree, or seeing, and catching, a unicorn!