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Seasoning For Cured Meats

none

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
4 tablespoons black pepper
4 tablespoons white pepper

Be sure to use the actual POWDERED onion and garlic; onion salt and garlic salt just won't do! This seasoning is used on meat after curing and before smoking, for example in the making of jerky. The meat has already absorbed enough salt while curing--that is why this recipe contains no salt, and why garlic or onion salt should not be used. - - - - - - - - - - - - - - - - - - NOTES : From the Home book of Smoke Cooking. ISBN 0-8117-0803-9

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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