Dry Cure2019-12-27T12:35:41-04:00

Dry Cure

Presented by Zest

INGREDIENTS

  • 1 cup light brown sugar
  • 3/4 cup kosher salt
  • 3 T smoked paprika
  • 3 T chili powder
  • 1 T cumin
  • 1 T ground corriander
  • 1 T ancho powder
  • 1/8 cup cracked black pepper
  • 3 T granulated garlic
  • 3 T onion powder

DIRECTIONS
Stir all ingredients together until blended evenly. Store in a sealed container at room temperature.

Note: While this blend can be used to season almost anything, it serves primarily as a dry rub cure for meats: Apply to pork, duck, or chicken and refrigerate for one to two days before cooking. (Avoid using with beef because the salt will absorb too rapidly and overpower the product’s flavor.) ZEST uses this as a cure for Crispy Confit Duck Wings and a seasoning in Grilled Baby Green Lettuce salad.

YIELDS ABOUT 2 CUPS

As seen in the Winter/Spring 2020 Issue

Click to Visit Our Advertisers

Stofanak
Gail Gray
Richards Window Fashions
Carol Dorey
ICS
1st Northern Bank
Embassy Bank
Kitchen Dimensions
RCN
Apgar
Go to Top