This recipes is from the book, The butcher's guide to well raised meat by Joshua and Jessica Applestone.
This is also a great spice for ribs, roasts, chops and fish.
Makes 2 cups
1/3 cup coarse salt
1/3 cup dried sage
1/3 cup garlic powder
1/4 cup onion flakes
1/4 cup paprika
3 T dried thyme
3 T freshly ground pepper
3 T dried oregano
1 T cayenne
In a large bowl, mix the ingredients. Rub the dried herbs between your palms to crush them as you add to the mixture. This rub will keep in an airtight container for 6 months. Shake or mix well before using.
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