Gather your spices and herbs
You’ll need a good spice grinder. I use the KitchenAid BCG111OB Blade Coffee Grinder, but you can use any grinder you prefer.
Put the black peppercorns in your grinder and create a fine grind. I do this by pulsing it 5 times (about a second for each pulse), shaking the grounds up and then pulsing it 5 more times, shake the grounds and then 5 more pulses. Place the ground pepper in your storage container.
If you have rubbed sage instead of ground sage, then do the same thing as above with the sage. Add the sage to your storage container.
Put the black Cumin seeds in your grinder and create a fine grind using the same method as above. Place the ground cumin in your storage container.
Add the remaining ingredients to the container and either whisk it up to combine or put a top on it and shake, shake, shake.
Shake well before using. I usually use about 1 1/2 Tbsp per pound of meat. Add it directly ti the meat before browning.
