My Easy Homemade Seasoned Salt Perfect For Pork And Chicken

Making seasoned salt is cheaper and far better than premade store bought.

Ingredients:

540 g kosher salt

57 g paprika

57 g chili powder

57 g garlic powder

57 g  onion powder

28 g

4 g cayenne pepper

3 g ground sage

6 g cumin

1 g black pepper

Tools needed:

Mason jar with tight fitting lid

Digital scale

Food processor

Wire whisk

Large mixing bowl

Funnel

How to make it:

I recommend weighting out the ingredients if you can. The salt amount is double that of the rest of the spices by weight.

Place a the mixing bowl on the scale and tare it. Weigh out the spices and salt. Once all the listed ingredients are in the bowl, place the mixture in a food processor (this step is optional). I like to process the mixture to break up the kosher salt into smaller pieces. Processing the mixture will help distribute the salt more evenly with the spices. Since the salt is done by weight, you can use other salts if desired. For example, the spices in the recipe equal 270 g. I Multiply that number for the amount of salt needed which is 540 g. I like using kosher salt since it doesn’t break down as small as fine sea salt. If you prefer to use fine salt, of course that will work great.

Once the mixture is processed, store the seasoned salt in a mason jar with tight fitting lid. Best if used within 3 months. The flavors are the strongest in this time frame. Of course, it won’t go bad. The flavors will get more mellow the longer it is around. Label and date the jar.

Goes great on oven baked chicken, grilled or smoked chicken, my reverse seared pork chop and roasted pork loin.

Enjoy!

Logan