Cajun Dry Rub for Pork

A Dry Rub For Pork Chops Or Beef Steaks Will Coat 2 Large Pieces
½ tablespoon freshly ground black pepper or multi-coloured peppercorns
½ tablespoon Bittersweet Cajun Cookin’ Blend
1 teaspoon ground coarse sea salt
½ tablespoon ground black mustard seed
      Mix all together. Use a mortar and pestle to break up the mustard seed and salt (or a rolling pin over spices contained in cling film). Press into all surfaces of chops. Wrap tightly in plastic wrap and refrigerate 24 to 48 hours. Grill or bake.



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