Ingredients:

  • 4 Tablespoons Fine Kosher Salt
  • 2 Tablespoons Freshly Ground Black Pepper
  • 3 Tablespoons Smoked Paprika (Spanish or Hungarian)
  • 2 Tablespoons Cayenne Pepper
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 3 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1 Tablespoon Celery Seed (lightly crushed)
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Light Brown Sugar (packed)
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Bay Leaf Powder

Instructions:

  1. Crush the Seeds: Place the celery seeds in a mortar and pestle and lightly crush them until fragrant, but not pulverized into a powder. This maximizes flavour release during the boil.
  2. Sift (Optional but Recommended): If any of your powdered ingredients (especially the powders) have clumped, quickly pass them through a fine-mesh sieve into your mixing bowl.
  3. Combine the Powders: Add the larger volume ingredients first: Kosher Salt, Smoked Paprika, Garlic Powder, Onion Powder, Black Pepper, and Cayenne Pepper into the mixing bowl.
  4. Add the Herbs and Spices: Incorporate the crushed Celery Seed, Dried Oregano, Dried Thyme, Brown Sugar, Ground Ginger, Ground Bay Leaf, and Crushed Red Pepper Flakes.
  5. Whisk Thoroughly: Using a whisk or large fork, mix all ingredients vigorously for at least one minute. Ensure there are no pockets of unmixed ingredients. The final mixture should be homogenous, displaying a uniform deep reddish-brown colour.
  6. Store Immediately: Transfer the finished seasoning mix into a clean, dry, airtight container.
  7. Cure: Allow the seasoning to rest (or cure) for at least 24 hours before use. This allows the oils and aromas to mingle and deepen, significantly improving the final flavour.