My Spice Recipes

As many of you know I spent a few years in the bison industry. During that time I manufactured spices to sell with the meat. I run into people and get messages from others asking where they can buy those spices today. For most of them the answer is nowhere, but since I’ve moved fully into the Hemp CBD space I am giving away the recipes here.

I purchased my bulk spices from Doug Jeffords. I also purchased the Chili Lime Seasoning and the Bourbon BBQ in bulk from Doug Jeffords. You can find them available in retail sizes from JM Thomason. (I still buy those from them because they are so yummy!) The rest of the recipes are below. Some of the recipes are by volume and others by weight. I did all my manufacturing by weight, but had converted a few to volume measurements.

Directions for all of the recipes: wear a mask (or be prepared to sneeze a lot), measure, gently stir together.

By Volume Recipes

Cajun Spice
2 tsp. Basil Powder
1/2 cup Garlic Powder
1/2 cup Onion Powder
3/4 cup Sea Salt
1/2 cup + 2 tbsps. Paprika Powder
3 Tbsp. Ground Black Pepper
2 tsp. Oregano Powder
2 Tbsp. + 2 tsp. Thyme Powder
1 tsp. Cumin Powder
2 tsp. Mustard Powder
2 tsp. Chipotle Powder
2 Tbsp. Cayenne Pepper Powder
1/2 tsp. Cardamom Powder
1 tsp. Coriander Powder

Chili Seasoning
2 Tbsp. Ground Red Pepper 40 HU
2 Tbsp. Fine Chili Powder
1 Tbsp. Sweet Paprika
1 Tbsp. Smoked Paprika
2 Tbsp. Ancho Chili Powder
1 Tbsp. Crushed Red Pepper
1/2 Tbsp. Chipotle Powder
1/2 Tbsp. Cayenne Pepper
1/4 cup Onion Powder
1/4 cup Garlic Powder
1/2 tsp. Basil Powder
1/2 tsp. Oregano Powder
1 tsp. Coriander Powder
1/2 tsp. Habanero Pepper
2 Tbsp. Ground Black Pepper
1 Tbsp. Mustard Powder
1 Tbsp. Cumin Powder
1/2 tsp. Ginger Powder
3 Tbsp. Sea Salt
1/8 tsp. Nutmeg
1/8 tsp. Ground Cinnamon

This spice can be used to make my Grand Champion Chili Cook Off Recipe.

By Weight Recipes

Meat Seasoning
formally known as Bison Seasoning
1 oz. Savory Powder
1 oz. Thyme Powder
0.5 oz. Sage Powder
0.25 oz. Marjoram Powder
1 oz. Basil Powder
0.5 oz. Oregano Powder
0.8 oz. Rosemary Powder
1.5 oz. Ground Black Pepper
1 oz. Onion Powder
1.5 oz. Garlic Powder
35 oz. Sea Salt

Canadian Spice
23 oz. Sea Salt
5.1 oz. Garlic Powder
4.5 oz. Ground Black Pepper
3.4 oz. Mustard Powder
2 oz. Red Pepper Flakes
3 oz. Coriander Seed Powder
3.3 oz. Onion Powder
2 oz. Course Black Pepper
0.1 oz. Tarragon
2 oz. Smoked Paprika

Burger Seasoning
6 oz. Smoked Paprika
8 oz. Garlic Powder
8 oz. Onion Powder
3 oz. Ground Black Pepper
2.2 oz. Mustard Powder
1.2 oz. Cayenne Pepper
0.8 oz. Ancho Chili
0.4 oz. Oregano Powder
0.2 oz. Rosemary Powder
0.1 oz. Thyme Powder
0.1 oz. Sage Powder
0.2 oz. Basil Powder

The Burger Recipe has no salt. That is because you shouldn’t add salt until after the burger patties are formed! Ever. Even a little bit. Salt draws the water out of your meat and the proteins start to dissolve—this equals mushy burgers. Read The Burger Lab: Salting Ground Beef article on Serious Eats for more information on the science of salt and burgers.

Mild Taco Seasoning
5.6 oz. Dark Sweet Chili Powder
1 oz. Sweet Paprika
1 oz. Onion Powder
1 oz. Garlic Powder
1 oz. Sea Salt
0.4 oz. Ground Black Pepper
4 oz. Fine Red Pepper Powder
0.5 oz. Cumin Powder

Medium Taco Seasoning
5.6 oz. Dark Sweet Chili Powder
1 oz. Sweet Paprika
1 oz. Onion Powder
1 oz. Garlic Powder
1 oz. Sea Salt
0.4 oz. Ground Black Pepper
0.5 oz. Fine Red Pepper Powder
0.5 oz. Cumin Powder
0.5 oz. Ancho Chili Powder
0.3 oz. Habanero Powder