This dry rub has a unique blend of the greatest cajun and barbecue traditions. Cottonmouth is not salty (at all) and has no sugars added. Cottonmouth was built as a Cajun-laced packed meat bling. By eliminating salt Cottonmouth gives you that much more spices and two fold, great for heart conscious customers.
A simple Cajun/Texan spice that is similar to the types used on grilled shrimp or the shake over fresh boiled crawfish. Not an authentic Cajun or Texan recipe, Cottonmouth is more of Cajun-influenced into Texan style. Medium chew pepper jam packed with paprika and garlic you can use a little or a lot and not over salt.
Cottonmouth was made originally for being able to add a lot of cajun flavors without worrying about over salting. Heavy salting on a steak may be good but it’s not on scrambled eggs. Cottonmouth allows you to control the salt content.
The natural meat tenderizer in Cottonmouth is Bromelain which is an enzyme from in the pineapple.