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.
servesMakes a Half Gallon bag size (A 20 ounce Spice container full)
prep time20 Min
methodNo-Cook or Other
steak seasoning plus 1 tbs. (similiar to montreal
sumac or fresh grated lemon zest
dry mustard powder
coarse black pepper
crushed red pepper flakes or use white pepper
mesquite flavoring spice plus 1 tbs. (dry)
granulated garlic plus 1 tbs.
brown sugar, firmly packed
chopped dried chive or parsley
old bay seasoning
How To Make
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.
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.
First group of spices.
Second group of spices.
Third group of spices and herbs.
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.
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.
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.
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.
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
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