Various salts from around the world smoked many hours (2-3 days)
Black peppercorns smoked many hours (2-3 days)
Hot Hungarian paprika, fresh
Fresh dried Sonoran Chiletepins
Instructions
Blend all in a coffee grinder. Be sure to wear an N95 mask. If you wash hands and/or touch your face, you may go temporarily blind for a few hours and have a rash. Have REAL honey by the sink. This is the only cure for the burn of the chile. The dust will get everywhere so clean the kitchen well.
Notes
This is a VERY expensive spice. Been making it for years, giving it away, and using it in all my cooking. At some point, friends and family started calling saying “I need more Meara Spice!” – hence the name. Obvious uses are meats and marinades, but I love it on green beans, or with honey over goat cheese, and more. Use it daily on all dishes to build up your spice palate/tolerance. It works! Google up the ChileTepin. Arizona’s only native chile. Just be careful – it is the Mother of all chiles. I like it because it has a smoky flavor that you actually get to taste first. Not like other chiles that are all about shock value. But then…
This is my everyday go to spice. Not only is it great, but by having put this on almost every dish for 10+ years, our family’s palate for spices has been developed unknowingly and our kids have no issue with the hot salsa at the table. I LOVE it.
Ingredients
Tepin Chiles (Scot Hahn grows them for me) http://amzn.to/1lcsea6
Lawry’s Seasoned Salt
Kosher salt (the fancier the better)
Peppercorns
Instructions
Mix and grind in a mortar and pestle. Keep stored in a pizza shaker or a spice container with various openings/settings.
Notes
Things I regularly put this on
Eggs, meat, pasta, casseroles, soups, salads, steamed veggies, etc.
The Tepin is one of the hottest of chiles, but I prefer it because the heat comes after the smokey chile taste. 2 whole tepins bring out a special flavor in roasts without adding heat. Be careful not to touch your eyes even after washing hands from handling!
A staple of the smoker party! Best served with original Pringles and French Onion Dip.
Ingredients
Salmon (thawed). Skin on preferred.
Meara Spice
Liquid Smoke
Kosher Salt
Instructions
In a bowl large enough for the salmon you purchase, mix all ingredients and top off with warm water. Let sit for 15 minutes. Remove salmon and sit on rack open to air. Pat with paper towel and let stand for 15 minutes, or until you see a fine clear glaze over it. Smoke for 30 minutes.
Notes
The reason for the liquid smoke in addition to smoking is due to it cooking too quickly to absorb enough smoke. I like to add more spices as it smokes. Again, this goes wonderfully with french onion dip and Pringles as an appetizer.
