Blending Spices Suggestions
I picked up a bunch of spice today. I plan to make my own different blends. Does anyone have any suggestions? It can be an all purpose blend, beef, poultry, pork, etc… It there something missing you would recommend? I’m curious to hear others suggestions.
Quickly I was curious what AI would come up with for different 12oz blends. Heres what it came back with.
Spice Blends Using Your 6 Spices
You have: Granulated Onion, Crushed Red Pepper, Black Pepper, Granulated Garlic, Paprika, Sea Salt
All-Purpose / Everyday Blend
Balanced, works on everything
| Spice | Amount |
|---|---|
| Sea Salt | 3 oz |
| Granulated Garlic | 2.5 oz |
| Granulated Onion | 2.5 oz |
| Black Pepper | 2 oz |
| Paprika | 1.5 oz |
| Crushed Red Pepper | 0.5 oz |
| **Total** | **12 oz** |
Beef Blend
Bold, pepper-forward
| Spice | Amount |
|---|---|
| Black Pepper | 3.5 oz |
| Sea Salt | 3 oz |
| Granulated Garlic | 2 oz |
| Granulated Onion | 1.5 oz |
| Paprika | 1.5 oz |
| Crushed Red Pepper | 0.5 oz |
| **Total** | **12 oz** |
Poultry Blend
Savory, aromatic, mild heat
| Spice | Amount |
|---|---|
| Sea Salt | 3 oz |
| Paprika | 2.5 oz |
| Granulated Onion | 2.5 oz |
| Granulated Garlic | 2 oz |
| Black Pepper | 1.5 oz |
| Crushed Red Pepper | 0.5 oz |
| **Total** | **12 oz** |
Pork Blend
Sweet-savory, paprika-heavy
| Spice | Amount |
|---|---|
| Paprika | 3.5 oz |
| Sea Salt | 2.5 oz |
| Granulated Onion | 2 oz |
| Granulated Garlic | 2 oz |
| Black Pepper | 1.5 oz |
| Crushed Red Pepper | 0.5 oz |
| **Total** | **12 oz** |
Spicy Blend
Heat-forward, still flavorful
| Spice | Amount |
|---|---|
| Crushed Red Pepper | 3 oz |
| Black Pepper | 2.5 oz |
| Sea Salt | 2.5 oz |
| Paprika | 2 oz |
| Granulated Garlic | 1 oz |
| Granulated Onion | 1 oz |
| **Total** | **12 oz** |
Smoking / Bark Blend
Coarse, high pepper & salt for a deep crust
| Spice | Amount |
|---|---|
| Black Pepper | 4 oz |
| Sea Salt | 4 oz |
| Paprika | 1.5 oz |
| Granulated Garlic | 1 oz |
| Granulated Onion | 1 oz |
| Crushed Red Pepper | 0.5 oz |
| **Total** | **12 oz** |
Bark tip: Apply this generously and let it sit uncovered in the fridge overnight (“dry brine”) before smoking. The salt draws moisture out and back in, helping the bark set hard and deep.
Pro tip: Weigh your spices with a kitchen scale for the most accurate blends — volume measurements vary a lot between spice types.