Dry Marinades Recipe

• 2 tbsp. minced fresh thyme or possibly 2 teaspoon dry thyme
• 1 tbsp. minced fresh sage or possibly 1 teaspoon dry sage
• 2 teaspoon salt
• 1 teaspoon freshly grnd pepper
• 1/4 teaspoon grnd allspice or possibly cloves
• 2 cloves garlic, chopped

1. Select the list of ingredients which complements the food you are marinating.
2. In a small bowl stir together the ingredients.
3. Each recipe makes about 1/4 c. (1 ounce.
4. 30 g) if made with fresh herbs, sufficient for 4-5 pound (2-2.5 kg) beef, pork or possibly lamb, or possibly 2 pound (1 kg) fish.
5. Dry mixtures of salt, pepper, herbs and spices rubbed over food several hrs before grilling are good flavor enhancers.
6. Rub the meat, poultry or possibly fish lightly with oil before coating it with the marinade.
7. Made with fresh herbs, these marinades will keep if refrigerated, tightly covered, up to 3 days.
8. Made with dry herbs, they will keep, stored airtight in a cupboard, for several weeks.

thyme, fresh sage, salt, freshly grnd pepper, grnd allspice, garlic

Taken from cookeatshare.com/recipes/dry-marinades-11430 (may not work)