3 dry meat spice mixes to surprise you

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

The beginning of May can be considered the official opening of the barbecue season with all the kilos of aromatic marinated meat that he brings with him. If you're looking to step away from standard marinades, try the traditional American spice blends we'll learn to make in this tutorial.

Cajun

Barbecue is part of the culture of the southern states of the United States, so it is not surprising that it was here that the legendary marinades for meat were created, the names of which later spread around the world. One such dry marinade is the Cajun spice mix, which was born in Louisiana with the arrival of the French from Canada. This mixture can include up to 15 different spices, but we will not go to extremes and will focus on the medium difficulty option.

Ingredients:

• 2 bay leaves;
• 1 ½ tablespoon dried onions
• 1 ½ tablespoon of paprika;
• 1 ½ tablespoon of garlic
• 1 ½ tablespoon oregano
• 1 tablespoon thyme
• ½ tablespoon of ground cumin;
• ½ tablespoon of salt;
• 1 tablespoon chili flakes

If you have not found ready-made crushed spices, so much the better: freshly ground spices always have a more pronounced aroma. Using a mortar or coffee grinder, grind the spices if necessary.

Mix all ingredients.

Cajun is a great addition to beef, chicken, fish and potatoes that can easily tolerate long-term storage.

Old Bay Spice Blend

A true classic for seafood and fish, the Old Bay Spice Blend dates back to the 1940s and is still popular today. Finding it in our stores is more than problematic, so we suggest creating a home version.

Ingredients:

• 1 tablespoon salt
• 1 teaspoon ground celery root
• 1 ½ teaspoon mustard powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground paprika;
• ¾ teaspoon ground nutmeg;
• ¼ teaspoon ground cardamom;
• a pinch of ground cloves;
• a pinch of ground ginger.

Combine all the ground spices and store in an airtight container. Old Bay is not only suitable for seafood and fish kebabs. This spice blend goes well with chicken and pork.

Spice mix with cocoa

Lovers of pork and beef ribs should definitely try this dry marinating mix. A light bitterness of cocoa is mixed with rich aromas of herbs and ginger, and a small amount of sugar helps to form an appetizing caramel crust on the surface of the piece.

Ingredients:

• 2 heaping tablespoons of cocoa;
• ¼ glasses of sugar;
• red pepper to taste;
• 1 tablespoon salt
• ½ tablespoon dried garlic;
• ½ tablespoon of oregano;
• ½ tablespoon of mustard powder;
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon

Mix all the ingredients from the list. Add the ground red pepper, adjusting the pungency of the mixture to your liking.

To marinate, rub the ribs with the mixture, wrap them in foil and leave overnight.

Use ready-made mixtures immediately or store in airtight containers.