Prairie Dry Meat Marinade
Votes: 1
This dry rub is perfect for any cut of meat, from filet mignon to a classic burger. It adds flavor to grilled meats.
Time: 10 min.
A spice blend consisting of pumpkin pie spice and Italian herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons light brown sugar
- 3 tablespoons Italian herb seasoning
- 2 tbsp mustard powder
- 2 tablespoons granulated garlic
- 2 tbsp. sweet paprika
- 1 tbsp. ground ginger
- 1 tbsp. finely chopped dried orange zest
- 2 teaspoons coarse salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon freshly ground black pepper
- 1/2 tsp cayenne pepper
We recommend
Recipes with similar ingredients: Italian seasonings, mustard powder, garlic granules, ground ginger, pumpkin pie spice, ground cayenne pepper, Orange zest, brown sugar, paprika
Cooking the dish according to the recipe:
- In a bowl, combine brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange zest, salt, pumpkin pie spice, black pepper and cayenne pepper.
- Grind the spices in a spice grinder to a medium fineness. Store in an airtight container in a cool, dry place for up to 2 months.
Categories:
Similar recipes
