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rose mary's spice blend for meats

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is a combination of herbs & spices that I blended together, & find that it works quite well on most meats, Beef, Pork & Chicken. I keep a bottle of it with my other spices, & when I go to season poultry, or a Roast or Chops I use this very flavorful spice blend. Thereby avoiding the need to pull out a variety of different spices. I created this mixture by trial & error of using certain spices all the time, & the only salt I use in this blend is Steak Seasoning, all of the other spices have NO ADDED SALT. Perhaps if you don't like my choices, you can create your own blend.

►
(1 rating)
yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For rose mary's spice blend for meats

  • 1/3 c
    steak seasoning plus 1 tbs. (similiar to montreal
  • 3 Tbsp
    sumac or fresh grated lemon zest
  • 3 Tbsp
    dried thyme
  • 3 Tbsp
    dry mustard powder
  • 3 Tbsp
    coarse black pepper
  • 1/3 c
    cumin
  • 2 Tbsp
    rosemary
  • 2 Tbsp
    crushed red pepper flakes or use white pepper
  • 1/3 c
    mesquite flavoring spice plus 1 tbs. (dry)
  • 1/3 c
    granulated garlic plus 1 tbs.
  • 6 Tbsp
    chili powder
  • 4 Tbsp
    smoked paprika
  • 6 Tbsp
    brown sugar, firmly packed
  • 6 Tbsp
    chopped dried chive or parsley
  • 6 Tbsp
    granulated onion
  • 3 Tbsp
    old bay seasoning

How To Make rose mary's spice blend for meats

  • 1
    This combination of herbs and spices created a 20 ounce Spice container full. To get this amount of seasoning blend I doubled the amount in my original version.
  • 2
    PLEASE NOTE THAT 1/3 CUP EQUALS 5 TABLESPOONS, OR 3 OUNCES, OR 16 TEASPOONS, OR 79 ml. When I needed 6 Tablespoons, I just used a 1/3 cup measure plus a tablespoon.
  • 3
    First group of spices.
  • 4
    Second group of spices.
  • 5
    Third group of spices and herbs.
  • 6
    Add ALL OF THE HERBS AND SPICES TO A GALLON SIZE ZIP LOCK BAG, then mix together thoroughly and breaking up any spices that may have clumps.
  • 7
    When completely blended together, pour into one large or several smaller spice containers, and cover tightly with lid. Use as desired. Funnel works well to fill the container quickly.
  • 8
    This is what the blended spice mixture looks like. You can use your own choice of spices, or use my version. PULVERIZE THE SPICES IN A BLENDER OR FOOD PROCESSOR FOR A FINER TEXTURE IF DESIRED.
  • 9
    I made this Boneless Pork Roast and seasoned it with this spice blend and it tasted so good. A day before I seasoned Boneless skinless chicken with it. It is a very versatile spice blend, and having it already blended saves a few extra minutes in the kitchen.
  • 10
    Sliced it with an electric knife and it was ready to be served for dinner. Recipe for my BASIC oven Roasted Pork Loin Roast is already posted https://www.justapinch.com/recipes/main-course/pork/oven-roasted-pork-loin-roast.html?p+1
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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