1 teaspoon black peppercorns
1 teaspoon c.u.min seeds
1 tablespoon fennel seeds
2 tablespoons coriander seeds
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 teaspoon ground cardamom
1 teaspoon grated nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ginger powder
1 tablespoon dried marjoram
1 tablespoon smoked paprika
1. In a small saute pan over medium heat, combine the white and black peppercorns, c.u.min, fennel, coriander, and mustard seeds. Stir for 2 to 3 minutes, until fragrant. Turn off the heat.
2. Place in a spice grinder with the rest of the ingredients. Blend until fine.
3. Store in an airtight container for up to 6 months.
Try with: hog, javelina, game birds, turkey, antlered game
Pulled Shoulder Rub
Makes 1 1/2 to 2 cups Good for two shoulders (3 to 5 pounds total) 1/2 cup mola.s.ses
1 cup kosher salt
4 cups water
1 teaspoon c.u.min seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon ground allspice
1 tablespoon ground oregano
1 tablespoon mustard powder
1. Combine the mola.s.ses, salt, and water in a plastic brining bag or nonreactive container. Add the shoulders and let sit in the refrigerator for 12 hours.
2. Place c.u.min seeds, fennel seeds, and coriander seeds in a spice grinder and grind until fine. Transfer to a small mixing bowl and combine with the remaining ingredients.
3. Rub the mixture into the meat, until it is evenly coated.
Try with: javelina, hog
Curry Rub
Good for four small birds, two medium birds, or an equivalent amount of meat 2 teaspoons salt