- May 31, 2013
- 2
- 10
I have been working on this recipe for about a year, I think i nailed it about a month ago.
All ingredients are by volume. I use a Tablespoon, but a shovel would work too. This is the recipe for meat thoroughly soaked in brine hence no salt.
1 Allspice
1 Sage
2 Fennel Seed (ground)
2 Crushed Red Pepper (ground)
3 Star Anise (ground)
3 Onion Powder
3 Garlic Powder
3 Old Bay
3 Black Pepper (ground)
5 Paprika
5 Cumin (my favorite spice of all time)
7 Dark Red Chili Powder
I try to grind my own spices as much as possible. This recipe will make the bark on a Pork shoulder taste like smokey hot Italian sausage, but when it is pulled and all mixed together will just give the meat a subtle spiciness that will have everyone coming back for more.
I have used the same spice mix with an addition of
5 Salt (kosher)
20 Brown Sugar
for meat that wasn't brine soaked with good results as well.
I would love some feedback.
Thank you.
chris
All ingredients are by volume. I use a Tablespoon, but a shovel would work too. This is the recipe for meat thoroughly soaked in brine hence no salt.
1 Allspice
1 Sage
2 Fennel Seed (ground)
2 Crushed Red Pepper (ground)
3 Star Anise (ground)
3 Onion Powder
3 Garlic Powder
3 Old Bay
3 Black Pepper (ground)
5 Paprika
5 Cumin (my favorite spice of all time)
7 Dark Red Chili Powder
I try to grind my own spices as much as possible. This recipe will make the bark on a Pork shoulder taste like smokey hot Italian sausage, but when it is pulled and all mixed together will just give the meat a subtle spiciness that will have everyone coming back for more.
I have used the same spice mix with an addition of
5 Salt (kosher)
20 Brown Sugar
for meat that wasn't brine soaked with good results as well.
I would love some feedback.
Thank you.
chris
