rose mary's spice blend for meats
(1 rating)
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 csteak seasoning plus 1 tbs. (similiar to montreal
-
3 Tbspsumac or fresh grated lemon zest
-
3 Tbspdried thyme
-
3 Tbspdry mustard powder
-
3 Tbspcoarse black pepper
-
1/3 ccumin
-
2 Tbsprosemary
-
2 Tbspcrushed red pepper flakes or use white pepper
-
1/3 cmesquite flavoring spice plus 1 tbs. (dry)
-
1/3 cgranulated garlic plus 1 tbs.
-
6 Tbspchili powder
-
4 Tbspsmoked paprika
-
6 Tbspbrown sugar, firmly packed
-
6 Tbspchopped dried chive or parsley
-
6 Tbspgranulated onion
-
3 Tbspold bay seasoning
How To Make rose mary's spice blend for meats
-
1This 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.
-
2PLEASE 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.
-
3First group of spices.
-
4Second group of spices.
-
5Third group of spices and herbs.
-
6Add 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.
-
7When 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.
-
8This 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.
-
9I 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.
-
10Sliced 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!
Categories & Tags for ROSE MARY'S SPICE BLEND for MEATS:
ADVERTISEMENT
ADVERTISEMENT