BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 14 2012

Dry Rub For Smoked Salmon

1 cup light brown sugar, packed
1 cup non-iodized table salt
3 Tablespoons granulated garlic
3 Tablespoons granulated onion     
1 Tablespoon dried dill weed
1 Tablespoon dried savory (A herb in the mint family which has the flavor of both mint and thyme. Summer savory is slightly milder than winter savory)
2 teaspoons dried tarragon