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Pickling spices were used thousands of years ago during the Byzantine and Ottoman Empires to help preserve meat before the age of refrigeration, transforming beef brisket into pastrami or corned beef. It was made famous in 1940 ft s Montreal by Morris, "The Shadow" Sherman when he put it on his steak. Here in Houston, we use this spice on just about everything, from steaks, salmon and bacon to larger cuts of meat before they are steamed, boiled or smoked.
|Ingredients||Coarse Sea Salt, Minced Garlic, Minced Onion, Whole Black Peppercorns, Crushed Red Pepper, Thyme Leaf, Spices, Whole Rosemary.|