We all love a good piece of meat, right? But the difference between a good piece of meat and a great one often comes down to one thing: the seasoning. That’s why I’m super thrilled to share this recipe for Homemade Dry Meat Seasoning. Now, you might ask, why bother making your own when there are countless seasoning options available at the store? Here’s why: homemade seasoning allows you to control the flavor profile and adjust it to your own taste! Plus, it’s super fun and easy to make. This seasoning is a versatile blend of spices, with a delightful balance of salty, sweet, and spicy flavors. It’s perfect for all kinds of meat dishes, from steaks to chicken to BBQ ribs. Plus, it’s made with simple ingredients that you probably already have in your pantry. I love this recipe because it’s a great example of how a few simple ingredients can come together to create something extraordinary. So, let’s get started and make our own dry meat seasoning!
Ingredients
- 6 Tbsp salt (I use half the amount)
- 1 c sugar
- 1 tsp dry lemon peel powder
- 2 tsp Accent
- 2 1/2 Tbsp black pepper
- 2 tsp paprika
Mixing Instructions
- Mix together and use to season your favorite meat.
Calorie: 15
Total cooking time: 5 minutes
Difficulty level: Easy
The Saga of the Dry Meat Seasoning
Once upon a Thursday night, I found myself standing in the kitchen, staring blankly at a piece of meat, and the only question echoing in my mind was: “To season, or not to season?” Well, the answer was pretty clear. My carnivorous heart cried out for a flavor explosion. And so, my dear friends, begins the saga of the dry meat seasoning.
The Salt and Sugar Showdown
Now, I’m not one to shy away from salt. But when the recipe calls for 6 tablespoons, I feel like I’m reenacting a scene from the Dead Sea. So, I decided to use half the amount. I know, I know, I’m such a rebel, but trust me, your arteries will thank you.
And then comes the sugar. A full cup of it. I was skeptical at first. But, believe me, the sugar is not there to turn your steak into dessert but to balance out the salt and enhance the overall flavor. It’s like the peacekeeper in the culinary world, making sure all ingredients get along.
When Life Gives You Lemons, Make Peel Powder
Next comes the dry lemon peel powder. At first, I thought, “Why not use fresh lemon zest?” But I quickly realized that the dry version packs a more concentrated burst of citrusy flavor. And let’s be honest, it saves you from the hassle of zesting and drying out lemons. It’s like the fast food of the culinary world, but in a good way.
Say Hello to Accent and Black Pepper
Then enters Accent, the star of our show. It’s the equivalent of a perfect wingman on a date, enhancing the overall taste without stealing the spotlight.
To spice things up, I added 2 and a half tablespoons of black pepper. Pepper is like the good friend who adds a bit of excitement to your life, but too much, and you’re in for a sneezing fit.
Paprika: The Unsung Hero
Finally, I sprinkled 2 teaspoons of paprika. Ah, paprika. The unsung hero of the spice world. It adds warmth and a subtle smokiness without setting your mouth on fire. It’s like the backup singer who actually carries the whole performance.
Mix It Up and Let the Magic Happen
Mixing it all together was like seeing a beautiful symphony in motion. Each ingredient, with its unique character, coming together to create a perfect harmony of flavors. And then, the moment of truth arrived. I sprinkled the dry meat seasoning on my steak and tossed it on the grill.
The Verdict
The end result? A flavor-packed, juicy steak that had my taste buds doing the salsa. The blend of salt, sugar, lemon peel powder, Accent, black pepper, and paprika was nothing short of a gastronomic revelation.
So, the next time you find yourself standing in the kitchen, staring at a piece of meat, remember my saga. Pull out the salt, sugar, lemon peel powder, Accent, black pepper, and paprika, and sprinkle some magic onto that meat!
