- 100g coarse salt
- 50g sugar
- 10g black peppercorns
- 5g Cayenne pepper
- 5g paprika
- 8 juniper berries
- 3 bay leaves
Mix all the ingredients together in a blender to form a fine rub, or crush with a mortar and pestle.
Use as a dry rub or dry marinade on rare cuts of meats like fillets, rumps and loins.
Grill the meat on an open fire at high temperature. The sugar in the rub will caramelise and the spices will toast.
Wine suggestion: Hidden Valley’s Hidden Secret 2012