Recipe of Smoked Trout Dry Rub

Jamaican Jerk Dry Rub

Dry brining is one of the easiest and simplest methods for preparing salmon and trout for smoking.

Recipe Summary Jamaican Jerk Dry Rub

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

Ingredients | Smoked Trout Dry Rub

1 ½ cups allspice

8 cups salt

5 ½ cups garlic powder

4 cups white sugar

1 cup chipotle chile powder

½ cup ground cloves

2 cups dried thyme leaves

2 cups ground black pepper

4 cups cayenne pepper

1 cup ground cinnamon

Directions

Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.

To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Info | Smoked Trout Dry Rub

prep: 15 mins total: 15 mins Servings: 832 Yield: 26 cups

TAG : Jamaican Jerk Dry Rub

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