Making Your Own Spices From Scratch

SUPPLIES USED:

Dehydrator

INGREDIENTS:

Herbs:

• Herbs 115 (46c) 5-10 hours
• Pepper/chili powder: 130f (54c) 8-16 hrs
• Tomato and onion skins: 130f (54c) 8-12 hrs
• Garlic Powder: 130f (54c) 8-12 hrs
• Mushrooms 130f (54c) 8-12 hours

Beef Jerky:

• 2.5 pound (1.2kg) beef eye of round
• 1 cup 236ml soy sauce
• 1/2 cup 118ml honey
• 1/2 cup 118ml Worcestershire sauce
• 2 tsp (4g) Dried thyme
• 1 tsp (7g)Mushroom powder
• 1 Tbsp (7g) Garlic powder
• 2 tsp (5g) Serrano powder

INSTRUCTIONS:

Marinate overnight. Dehydrate @ 165F-170F

Method: **need a Dehydrator

1. Place the desired herbs onto a dehydrator sheet.
2. Place the sheet into dehydrator at 115F for 5-10 hours.
3. Toss into a blender and blend until a smooth powder forms.

Pepper/Chili Powder

1. Take the peppers, remove the stems and seeds, or keep seeds for a spicer version.
2. Line the peppers out on a sheet and place in a dehydrator set to 130F for 8-16 hours.
3. Toss into a blender and blend until a smooth powder forms.

Tomato and Onion Skins Powder

1. Place the skins of the tomatoes and onions and place onto a dehydrator sheet.
2. Place the sheet into dehydrator at 130F for 8-12 hours.
3. Toss into a blender and blend until a smooth powder forms.

Garlic Powder Method:

1. Slice the garlic cloves using a mandolin.
2. Place garlic slices onto a dehydrator sheet.
3. Place into the dehydrator set to 130F for 8-12 hours.
4. Toss into a blender and blend until a smooth powder forms.

Mushroom Powder

1. Place the mushrooms onto a dehydrator sheet and place onto a dehydrator sheet.
2. Place the sheet into dehydrator at 130F for 8-12 hours.
3. Toss into a blender and blend until a smooth powder forms.

Lemon & Lime Powder Method

1. Place the zests of lemons and lime onto a dehydrator sheet and place onto a dehydrator sheet.
2. Place the sheet into dehydrator at 95F for 4-8 hours.
3. Toss into a blender and blend until a smooth powder forms.