How to make it

  • I used Parts for amounts here, which usually 1 part is a Tbsp. This way you can make as much or little as you want.
  • Beyond that, mix all ingredients well. Use a mortar lightly if you have one.
  • Rub onto beef with a good coating. Let sit for a half to full hour.
  • Store in an airt tight container. Better to make less and keep it fresh.

Reviews & Comments 5

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  • browneyegirl 5 months ago
    Knowing me that I'll use all the items to make a big batch to last a while.How long does this last on years wise?I thought that I would ask.
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  • webdude 2 years ago
    Update: I go to a "health" store to get some of my seasonings, they have really good quality, but...
    It does make a difference on the Paprika and corriander if they are fresh. Still, in a good air tight container, they should last a month or two. Too, fresh ground black pepper is better than non fresh. Oui?

    BTW, I picked up some smoked Hungarian Paprika, I'll let you know how this works out.
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  • ladychablis 3 years ago
    sounds great! Points makes a Point! This should keep as long as the herbs in my herb drawer.
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  • webdude 3 years ago
    True Pointsevenout. I vacuum seal my bulk herbs and seasonings, but, most people probably do not, so it wouldn't really matter.
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  • pointsevenout 3 years ago
    I have all the ingredients setting in the pantry already. I don't see that they're kept any fresher in the individual containers versus mixed up as a rub seasoning.
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