| Seasoning Mix - Ground Meat
dry meat seasoning - ideal for meat loaves or meat patties)
| 1 ¼ tbsp | peppercorns |
| 1 ¼ tbsp | marjoram leaves |
| 1 tbsp | bay leaves, crushed |
| 1 ¼ tsp | caraway seeds |
| 1 tbsp | parika |
| 1 ½ tsp | mustard, ground |
| 1 tbsp | garlic powder |
| ½ tsp | curry powder |
| 1 tbsp | salt |
Method
Prepare the bay leaves by removing the hard stems in the middle and crush them by hand, then measure 1 tbsp.
In an electric grinder (e.g. coffee grinder) or with a mortar/pestle set, grind the peppercorns, marjoram, bay leaves and caraway seeds as fine as possible. Mix all spices together. Store in a container with a screw on top in a cool, dark place.
You may also freeze this spice mix. When you need some of it, do not defrost the entire mix, but only take out what you need and return to freezer immediately.
Notes:
If you use already ground pepper, marjoram or caraway, reduce the amount of those spices to 1 tbsp. Use whole spices when possible, this will make for a fresher and tastier mix.
This seasoning mix is ideal for ground meat recipes. Use 2 tsp for 500g of meat only, if other ingredients (e.g. eggs, bread crumbs) are in the recipe add 1 more tsp.
In an electric grinder (e.g. coffee grinder) or with a mortar/pestle set, grind the peppercorns, marjoram, bay leaves and caraway seeds as fine as possible. Mix all spices together. Store in a container with a screw on top in a cool, dark place.
You may also freeze this spice mix. When you need some of it, do not defrost the entire mix, but only take out what you need and return to freezer immediately.
Notes:
If you use already ground pepper, marjoram or caraway, reduce the amount of those spices to 1 tbsp. Use whole spices when possible, this will make for a fresher and tastier mix.
This seasoning mix is ideal for ground meat recipes. Use 2 tsp for 500g of meat only, if other ingredients (e.g. eggs, bread crumbs) are in the recipe add 1 more tsp.
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Author: Bookkeeper 
  member since 05/03/2008 
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