INGREDIENTS
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4 tablespoons salt (I used Kosher)
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1 tablespoon black peppercorns
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1 tablespoon dehydrated onion
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1/2 tablespoon dehydrated garlic
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1/2 tablespoon crushed red pepper flakes
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1 tablespoon dried thyme leaves
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1tablespoon dried rosemary leaves
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2 teaspoons fennel seed