Butcher Recipe

This Recipes seems heavy in Many wrong ways BUT NOT when you use a Butcher Block Recipe 

The Aroma from this Blend and Cooking is SO powerful in the Powdered seasoning it is NOT breathable Pepper wise 

This Mix has Aroma Like NO other past cook ? Most Aroma Packed Chicken we have cooked in decades 
* we DID NOT mix all the seasoning with the Flour + some was added to Marinade and some left in Jar / Very Powerful Mix 

There is NO SHORTAGE of Flavor either 

This Recipe is from 2 Butcher Blend Spice Mixes from 1920/1930  the  mix was for 40Lbs. of Sausage. 
We were Smoking sausage using 2 Recipes and 1 smoker with 2 different sausage recipes / At the 3/4 stage of Smoking the Sausage I started to detect KFC aroma scent and though to mix the spices and see what it does on Fried chicken  


60% Flour A.P

30% Flour Corn

10% Flour Barely



1 Tbsp. Salt Popcorn

1 tsp. Hickory Salt / Smoked

1 tsp. M.S.G. Ac’cent

1 tsp. Baker Yeast



2 Tbsp. Pepper Black – 1 Tbsp. Fine / 1 Tbsp. Butcher Grind

2 tsp. Pepper Red

1 tsp. Pepper White Peppercorn



1 tsp. Celery Seed Ground

1 tsp. Garlic Flakes Ground

2 tsp. Onion Flakes Ground

2 tsp. Parsley Ground Fresh



6 tsp. Sage Leaf Ground – will 2 tsp. Ground Fine

4 tsp. Clove

3 tsp. Ginger Black Root Ground Fresh

2 tsp. Marjoram

2 tsp. Mustard Black Seed

2 tsp. Nutmeg Whole

2 tsp. Tarragon

1 tsp. Allspice

1 tsp. Savory

1 tsp. Turmeric

1 tsp. Cinnamon