rose mary's 11 spice blend

Name: Rose Mary's 11 Spice Blend
Prep time: 20 min
Cuisine: American
Ingredients: 2 tablespoon(s) smoked alderwood sea salt; 2 tablespoon(s) smoked paprika; 2 tablespoon(s) steak seasoning (heaping); 5 tablespoon(s) granulated garlic (good quality); 2 tablespoon(s) granulated onion; 1 tablespoon(s) coarse black pepper (more if desired); 1 tablespoon(s) crushed red pepper flakes; 1 tablespoon(s) dried savory; 3 tablespoon(s) ground cumin; 3 tablespoon(s) chopped dried chive or parsley flakes; 3 tablespoon(s) firmly packed dark brown sugar

(1 RATING)

39 Pinches 6 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on May 28, 2016

I combined these spices to cook 20 pounds of Pork Shoulder Butt Roast. I did not use the entire amount. I wanted to have extra to use later on other meats. I wanted flavor of the combined spices but not so much that the flavors would be over powering. So You can add additional spices to your roast if desired or just use this combination for a more subtle flavor. Season the roast & allow to marinate over night for a more distinct flavor. This spice blend was created not to be too salty. So additional salt may be needed for your taste. It is a great all purpose seasoning for meats.

Rate

prep time 20 Min

cook time

method No-Cook or Other

yield Makes about 1 1/2 cups of spice blend.

Ingredients

2 tablespoons smoked alderwood sea salt
2 tablespoons smoked paprika
2 tablespoons steak seasoning (heaping)
5 tablespoons granulated garlic (good quality)
2 tablespoons granulated onion
1 tablespoon coarse black pepper (more if desired)
1 tablespoon crushed red pepper flakes
1 tablespoon dried savory
3 tablespoons ground cumin
3 tablespoons chopped dried chive or parsley flakes
3 tablespoons firmly packed dark brown sugar

How To Make rose mary's 11 spice blend

Step 1

Add each spice to a medium size bowl.

Step 2

Then Pour all of the spices into a food processor and pulse 5-6 times, until completely blended.
Step 3

Pour the spices into a spice bottle and tightly seal to maintain flavor.
Step 4

Use on various types and cuts of meats, Beef, Pork, Chicken, Lamb.
Step 5

I prefer to season the meat and allow it to marinate overnight for maxium flavor. Then bring meat to room temperature by setting out on counter for at least an hour or so, depending on the size.
Step 6

This spice blend for created especially to be used on a Pork Butt Roast. But I used a minimal AMOUNT OF SPICES SO OTHER SPICES COULD BE ADDED to roast IF DESIRED.
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