dry rub for roast pork or chicken

We’ve been blessed in having the opportunity to harvest a naturally grown pig.
Grown to 300 lbs or so, takes two of us 2 days to butcher. Sure we could do it all in one, but we like to split it into two, as we cut, wrap and mark each pack into serving size parcels.
Actually 2 1/2 days, as I made the last batch into burger this morning, running wild apples and spices through the grinder and forming the burger into patties. I use a large yogurt lid for the “patty mold” making individual patties, wrapped into “4 packs” for the freezer.

I’d like to share a couple of easy recipes that I’ve concocted along my way.

dry rub for roast pork or chicken

I have made a great dry rub for roasting meat.
Suitable for poultry & pork

Super easy, rub it all over the chicken, turkey or pork roast and bake 350f until browned and crispy!

I don’t bother thawing my roast before rubbing & baking and it turns out great!






1/4 c baking powder- yes it sounds funny but it’s the secret ingredient to a crispy on the outside but juicy on the inside!
1 tsp salt – you can add more if you like it saltier, I like to use Himalayan salt for its health benefits.
1/2 tsp coarse black pepper
1 tsp crushed dried rosemary
1 tsp sage
1/4 tsp cayenne or chili pepper optional

I like to make a bunch and keep the mixture in an old baking powder container, labelled “seasoned” in my spice cabinet to have ready for future easy sprinkling on roasts!

Cooking times:
Pork roast 350f 25-35 mins per lb ( when the outside looks brown and crispy and there is a lot of juice/grease in the bottom of the pan, I like to take the roast out (drain the juice into a saucepan to make gravy- see my delicious gravy recipe below) and slice the roast, placing the slices back into the dry baking dish and keeping it warm or cooking a little more in the oven while I make the gravy).

Roast chicken 350f 20-30 mins per lb ( see my delicious apple stuffing recipe below)!

Bread & apple roast chicken stuffing
6 c old bread slices & crusts cut into 1” chunks (the pile will condense enabling a large amount to be stuffed into your chicken.)
2 celery sticks, diced
½ – 1 c sweet onion diced
2 c diced apples, skin on
¼ c dark Thompson raisins
¼ c raw pumpkin seed
2T roasted sunflower seed
½ tsp Himalayan salt or 1 T Bragg’s sauce
¼ tsp cinnamon
½ tsp sage
½-1 c water

In large pot, saute celery & onion in 1 T oil ( I like to use avocado oil).
Add bread, apple & water. Stirring so that the bread becomes damp.
Stir in the rest of the ingredients.
Add 1 T at a time more water if the bread is not damp and “condensing”.

Stuff into the cavity of the chicken. Pull the drum away from the side of the chicken & make a small cut (about 2”) in the pulled skin between the drum and the side. You can stuff a lot of the mixture inside, some sticking out of the top is nice as it will crisp when roasted!

My awesome miso gravy recipe:

Heat the drippings from pork roast or chicken (1 c)
Dissolve 1-2 T miso paste into drippings
Sprinkle 1/2-3/4c flour (1 T at a time) and mix thoroughly, making a smooth paste
1-2 c water (add a little at a time, mixing into the gravy paste thoroughly. The more water, the thinner the gravy)
½ c – 1 c almond milk (add a little at a time, mixing into the gravy paste thoroughly. The more milk, the thinner the gravy)
½ – 1 tsp sage
¼-1/2 tsp coarse black pepper
½ tsp crushed dried rosemary

Stir over medium heat until the mixture thickens.
Turn the heat to low until ready to serve.

Health benefits of Himalayan salt:

Health benefits of avocado oil:

About miso:






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