Meat rub spice mix with dried apples
Votes: 1
The apple notes and warm spice flavors in this dry marinade give it a pleasant lightness. Rub it on pork tenderloin, chicken, or turkey to preserve the juiciness and smoke it on the grill. This amount of marinade is enough to rub a whole chicken, 6 large natural pork cutlets, 2 pork tenderloins or whole turkey breast.
Time:
Dried apple chips are combined with cinnamon in this spice blend.
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:
- 1 tbsp. sliced dried apples
- 1.5 tsp black peppercorns
- 1 teaspoon coriander seeds
- 1/4 teaspoon whole allspice
- 1/4 cup sugar
- 2 tablespoons coarse salt
- 1 tbsp. sweet paprika
- 1 teaspoon ground ginger
- 1/4 tsp ground cinnamon
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Recipes with similar ingredients: black pepper, coriander, ground ginger, cinnamon, paprika
Cooking the dish according to the recipe:
- Using a spice grinder, grind the dried apples into a powder. (A drier powder is better for rubbing on meat and won't clump.) Transfer to a bowl.
- Grind peppercorns, coriander seeds and allspice into powder and add it to the apple powder.
- Add sugar, salt, paprika, ginger, and cinnamon to the apple powder mixture and mix well. If not using the rubbing mixture immediately, store it in an airtight container in a cool, dark place for up to 30 days.
Recipe author - Vince Camillo (Vince Camillo)
Categories:
recipe / Sauces / Seasonings
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