Dry brisket marinade

Dry brisket marinade – a detailed recipe cooking. AT ремя: 15 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 tbsp. paprika
• 1/2 tbsp. coriander seed
• 1/2 tbsp. fennel seed
• 1/2 tbsp. black pepper peas
• 1/4 Art. allspice peas
• 1/4 Art. chili powder
• 1/4 Art. whole cloves
• 1/4 Art. curry powder
• 1/4 Art. mustard powder
• 1/4 Art. white pepper peas
• 6 stars star anise (star anise)
• 1 tbsp. garlic salt
• 1 tbsp. coarse salt
• 3/4 Art. brown sugar
• 1/2 tbsp. celery salt
• 1/2 tbsp. onion powder

Recipes with similar ingredients: celery salt, brown sugar, coriander, fennel seeds, black peppercorns, chili seasoning, cloves, curry, mustard powder, star anise, garlic salt, onion dried

Recipe preparation:

1. Sauté paprika, coriander in a pan over low heat, fennel seeds, black pepper, allspice, chili powder, cloves, curry powder, mustard powder, white pepper and star anise until aroma appears.
2. Pour into a spice mill and grind into fine powder grinding. Place the mixture in a medium bowl and mix with garlic salt, coarse salt, brown sugar, celery salt and onion powder. Store the seasoning in a closed container.
3. Use dry marinade for rubbing pork belly or beef, completely covering all sections of meat, and marinate for 24 hours, then smoke in spices on the grill. Exit: 8 tbsp.