St. Hubert Recipes - Ranker

160 g (1-1/2 cups) smoked paprika
160 g (1-1/2 cups) paprika
200 g (1 cup) celery salt
200 g (1 cup) sugar
100 g (1 cup) black pepper, freshly ground
100 g (1/2 cup) ground mustard
60 g (1/2 cup) onion powder
20 g (4 teaspoons) cayenne
40 g (1/2 cup) grated lemon peel

- Combine smoked paprika, paprika, celery salt, sugar, black pepper, ground mustard, onion powder, cayenne and grated lemon peel.
- Place into tight fitting bottles; use within 3 months.

Source: http://www.ranker.com/list/st-hubert-recipes/shutup-barry

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