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Montreal Seasoning

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  • JGo37
    commented on 's reply
    very gracious = nice recipe! I don't care for off the shelf Montreal, so I will try making yours as I do make my own rubs. I try using American paprika if I'm going to smoke meat, and smoked hungarian when the victim won't be in an outside cooker.

  • Dewesq55
    commented on 's reply
    Thanks!

  • Donw
    replied
    Dewesq55
    • 2 tablespoons peppercorns
    • 1 tablespoon paprika
    • 1 tablespoon coarse salt (Don’t add if dry brining)
    • 1 tablespoon dried garlic or granulated garlic
    • 1 tablespoon dill seed
    • 1 tablespoon red pepper flakes
    • 1 tablespoon onion powder
    • 2 teaspoons coriander seeds
    • 2 teaspoons mustard seeds

    ​​​​​​​I use a blade grinder to get the sizes the way I like them
    Last edited by Donw; July 12, 2021, 07:13 PM.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    Donw - do you have a recipe you're willing to share for the Montreal steak seasoning?

  • smokin fool
    commented on 's reply
    Donw I've actually stopped using this altogether because of the salt content.
    I don't even know how old this is....
    And yes, I prefer to make my own rubs to to control the salt.

  • Donw
    commented on 's reply
    I got my numbers from McCormick’s which list amounts by 1/4 tsp, and your Club House brand uses 1/2 tsp. So, the McCormick brand is much saltier. Good to know, and why I try to make my own copies of popular rubs minus any salt.

  • smokin fool
    replied
    Hope this helps.
    I’m no good at this math stuff but looks like it’s 200mg per half tsp or 1g
    Attached Files

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  • Donw
    replied
    Morton’s Kosher salt has 480 mg in 1/4 tsp. McCormick’s Montreal regular has 180 mg of salt in 1/4 tsp.
    We just make our own Montreal seasoning without the salt and make dry brining a separate process. We do that for most seasonings.

    Leave a comment:


  • ProspectSmoker
    started a topic Montreal Seasoning

    Montreal Seasoning

    Does anyone know the typical percentage of salt per unit volume in Montreal steak seasoning?
    Was thinking of using it to dry brine steak and wasn't sure how much to use to achieve the typical half teaspoon per pound

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