Dried Meat Spice Pepper-Paprika

Name: Dörrfleisch-Gewürz Pfeffer-Paprika
Total time: 10 min
Ingredients: 22 g Schwarzer Pfeffer grob gemahlen; 20 g Paprikapulver edelsüß; 20 g Meersalz fein; 12 g Paprikapulver geräuchert; 10 g Knoblauchgranulat; 8 g Brauner Zucker; 5 g Zwiebelpulver; 3 g Cayennepfeffer

RubOtherDryingEasy10 minutes

Classic, bold and smoky spice blend of pepper and paprika for traditional German dried meat made from beef, pork or game.

Ingredients(for 0.1 kg)

Black pepper coarsely ground22 g

Sweet paprika powder20 g

Fine sea salt20 g

Smoked paprika powder12 g

Garlic granules10 g

Brown sugar8 g

Onion powder5 g

Cayenne pepper3 g

Instructions

Weigh ingredients

4 Minuten

Weigh each spice individually and prepare in a bowl. Watch for clumps and crush them beforehand.

Mixing

3 Minuten

Thoroughly mix all ingredients in the bowl until a uniform, deep red-brown blend has formed and all ingredients are evenly distributed.

Filling

2 Minuten

Fill the blend into an airtight jar, label it and store in a cool, dark place. Shelf life approx. 6 months.

Pro Tip

For authentic smoky flavor without smoking, simply replace 5g of regular paprika with smoked paprika powder (Pimentón de la Vera) – this gives the dried meat a deep, smoky depth.

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