Ingredients
- 1/3 cup coarse salt
- 1/3 cup dried sage
- 1/3 cup garlic powder
- 1/4 cup onion flake
- 1/4 cup paprika
- 3 tbsp dried thyme
- 3 tbsp freshly ground black pepper
- 3 tbsp dried oregano
- 1 tbsp cayenne pepper
Directions
In a large bowl, combine the salt, sage, garlic powder, onion flakes, paprika, thyme, black pepper, oregano, and cayenne. Rub the dried herbs between your palms to crush them as you add each to the mixture. This rub will keep in an airtight container for 6 months. Shake or mix well before using.
Recipe from The Butcher's Guide to Well-Raised Meat by Joshua and Jessica Applestone/ Clarkson Potter, a division of Random House, 2011.
