Any master griller would adore adding this custom savory herb infused salt rub to their arsenal of grill seasonings, it's simply the best!

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  • Savory Herb Salt Rubs

    Any master griller would adore adding this custom herb-infused salt rub to their arsenal of grill seasonings, it's simply the best!
    There are several different savory herb seasoning salt options to choose from, based entirely on your own taste preferences.

    Savory Herb Salt #1 (Wonderful on Poultry, Veggies)
    2 tablespoons ground black pepper
    1 tablespoon chicken bouillon granules
    1 teaspoon onion salt
    1 teaspoon onion powder
    1 tablespoon garlic salt
    1 teaspoon cumin powder
    1 teaspoon dry marjoram leaves
    1 tablespoon minced parsley
    1 teaspoon paprika
    1/2 teaspoon curry powder
    1 tablespoon chili powder
    1/3 cup salt


    Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).



    Seasoned Salt # 1 (great for beef, pork, venison, fish or vegetables)

    2 tsp paprika
    1 tsp salt
    1 tsp dried celery
    1 tsp dill
    1 tsp oregano
    1/2 tsp black pepper
    1/2 tsp cayenne pepper
    1/2 tsp rosemary
    1/2 tsp cumin
    1/2 tsp marjoram
    1/2 tsp parsley
    1/2 tsp thyme
    1/4 tsp turmeric
    1/4 tsp caraway
    1/4 tsp coriander


    Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).


    Seasoned Salt #2
    4 Tbsp. salt
    2 Tbsp. black or white pepper
    1 Tbsp. cayenne pepper
    1 Tbsp. paprika
    1 Tbsp. onion powder
    1 tsp. garlic powder


    Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).


    Seasoning Salt #3
    2 tbsp black pepper
    1 tbsp chicken boullion powder
    1 tsp onion salt
    1 t onion powder
    1 tbsp garlic salt
    1 tsp cumin
    1 tsp marjoram leaves

    To Use the Blends: Brush meat (lamb, pork, chicken, turkey, venison, or fish) with olive oil. Rub some of the savory herb salt mixture onto the meat. Let rest 10 minutes for the flavors to infuse. Grill, Roast or pan fry.

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