Cavender’s Greek

[SmokinEdge]

Been working with Cavender’s Greek seasoning for sausage. We like the seasoning generally and I started building a sausage recipe. It’s delicious With pork. The seasoning is salty running almost 50% salt, actually closer to 45% salt. So I am mixing double what my calculations for salt are. Like this, if I have 1 pound of meat and want 1.5% salt that works out to 6.81g salt. With this seasoning I just double that gram amount for the seasoning amount at 13.62g you can round it up or down without worry. It is very delicious, but playing with other flavors added like more garlic and even some lemon zest, but there is a base line to play with if you want.

Also playing with a sausage seasoning of Chinese 5 spice. So far I’m at about 1 1/2 tsp per pound of meat. This is also very good, kind of a mixture of German and Italian. I may even do some Christmas hams with this mixture in the injection. Just thought I’d share some fresh thoughts and experience.

 

[indaswamp]

Pretty sure they make a no salt version if you wanted to kick up the spice flavor.....

 

[SmokinEdge]

Pretty sure they make a no salt version if you wanted to kick up the spice flavor.....

Didn’t know they had a salt free version, I’ll look. But actually running the conversion for 1.5% salt is pretty dang good Flavor wise. I can tweak it easy enough, but thanks for the tip.

 

[tbern]

Thanks for the info, guys!!

 

[TNJAKE]

Love cavenders. The idea of a ham injection sounds phenomenal. Hopefully you'll have it dialed in by Thanksgiving so I can steal it lol. Keith is correct they have a no salt version although I've never used it

 

[SmokinEdge]

Love cavenders. The idea of a ham injection sounds phenomenal. Hopefully you'll have it dialed in by Thanksgiving so I can steal it lol. Keith is correct they have a no salt version although I've never used it

The Cavender’s would make a great ham, but the 5 spice would make an even better holiday ham I think. Spicy warm type. I will run that test well before the holidays And share that with you guys.

 

[yankee2bbq]

Been working with Cavender’s Greek seasoning for sausage. We like the seasoning generally and I started building a sausage recipe. It’s delicious With pork. The seasoning is salty running almost 50% salt, actually closer to 45% salt. So I am mixing double what my calculations for salt are. Like this, if I have 1 pound of meat and want 1.5% salt that works out to 6.81g salt. With this seasoning I just double that gram amount for the seasoning amount at 13.62g you can round it up or down without worry. It is very delicious, but playing with other flavors added like more garlic and even some lemon zest, but there is a base line to play with if you want.

Also playing with a sausage seasoning of Chinese 5 spice. So far I’m at about 1 1/2 tsp per pound of meat. This is also very good, kind of a mixture of German and Italian. I may even do some Christmas hams with this mixture in the injection. Just thought I’d share some fresh thoughts and experience.

View attachment 642233

Cavender’s Seasoning….made in Arkansas. About 30 mins. from me. Some good stuff!

 

[SmokinEdge]

Cavender’s Seasoning….made in Arkansas. About 30 mins. from me. Some good stuff!

We love it. Delicious. That’s why I wanted to formulate a sausage recipe from it. So easy.

 

[Displaced Texan]

I have been using Cavender's for years. I use it on salmon, very tasty.

 

[MileHiGuy]

Cavender's is awesome. It was my go-to when I lived in OK. Now I'm in CO and it's hard to find in stores. I've also never tried the no-salt version. It sounds like it would go great in sausage.

 

[Displaced Texan]

Cavender's is awesome. It was my go-to when I lived in OK. Now I'm in CO and it's hard to find in stores. I've also never tried the no-salt version. It sounds like it would go great in sausage.

Surprisingly, I can get it in the Chicago suburbs.

 

[SmokinEdge]

Cavender's is awesome. It was my go-to when I lived in OK. Now I'm in CO and it's hard to find in stores. I've also never tried the no-salt version. It sounds like it would go great in sausage.

Colorado also, I have to hunt for it but I find it really easily enough. This makes delicious sausage seasoning.

 

[Steve H]

Pretty sure they make a no salt version if you wanted to kick up the spice flavor.....

They do. That's what I use.

 

[SCBBQ]

I used to use the crap out of this stuff back in the day. Everything on the grill... Good stuff!

 

[mike243]

Been using it for years, here is a list of ingredients on a quick look, Potassium chloride, black pepper, corn starch, garlic, oregano, flavor base seasoning (hydrolyzed corn soy protein, sugar, onion powder, spice extractives, ) parsley and 5 other spices.

 

[mike243]

So you still have to watch your salt as it has a version of salt in it. funny how they can post stuff the way they due and be legal lol Amazon has it if you cant find it local

 

[Smoking Allowed]

I make my own Greek seasoning using this recipe I found on the internet...

• 2 tsp salt
• 2 tsp basil
• 2 tsp oregano
• 1/2 tsp thyme
• 2 tsp garlic powder
• 1 tsp dill
• 1 tsp marjoram
• 1 tsp cornstarch
• 1 tsp black pepper
• 1 tsp parsley flakes
• 1 tsp rosemary
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg

Allows me to control the salt content

 

[MileHiGuy]

I usually get my groceries at King Soopers in Denver - a Kroger owned company. They don't carry Cavender's. I used that stuff for steaks, burgers, chicken all the time in the past. Now I usually mix my own seasoning for the same reason Smoking Allowed said... to control the level of the salt.

 

[Sven Svensson]

You folks keep recommending and raving about spice mixes I’ve never seen. The thing is, you’re always right. And now my herb/spice/rub cabinet is packed. Cavender’s is now on order.

 

[mike243]

Mine is packed to, wife was commenting I need to get rid of some, she caught me gone last time and thinned the herd, I need to put a pad lock on it lol