Dry Cure2019-12-27T12:35:41-05:00

Dry Cure

Presented by Zest


  • 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

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.


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As seen in the Winter/Spring 2020 Issue

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