Hold the Salt: Meat Blend II

Substitute with a dash of herbs.


| February/March 1996


This blend has a spicier flavor than the preceding one; enjoy the extra kick. As you combine the ingredients, crumble or chop them to the consistency that you want. Store extras in tightly covered jars in a dark place to preserve their flavor for as long as possible. For use at the table, keep the blends in salt shakers with large holes; blends made with whole spices may be kept in pepper mills.

  • 1 tablespoon finely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1½ teaspoons dried lemon peel, finely chopped
  • 1½ teaspoons mustard seeds
  • 1½ teaspoons ground allspice
  • 1½ teaspoons ground coriander
  • 1½ teaspoons dried marjoram
  • 1½ teaspoons dried oregano


Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.

Click here for more recipes from the original article, Hold the Salt.





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