Cracked black pepper seasoning

6# kosher salt
2# sugar
2 oz. Cayenne pepper
1# fresh cracked Black Pepper
2 oz celery salt
2 oz granulated Garlic
2 oz Colman’s dry mustard
1# MSG –Accent--- Aji No Moto, Optional
Mix very well and keep in a air tight jar
This formula is at least 100 yrs old and has been passed down from one chef to another. I received it in 1964
and it is a great all purpose seasoning, rib rub etc,
“Feel free to pass it along. It makes a big batch which I generally give away at Christmas to rave reviews and requests for more” In Loving Memory of Dave Hutchins retired Executive Chef

This sounds good, Dee.
So you actually make up the full amount? That would last me... well, let's just say they could bury some with me
I always wondered if there was some kind of calculator that would easily half, quarter (and so on) a large recipe. I think that would be a bifty invention.

Actally no..each time I have made it I winged it but used the same percentage amounts...aproximately lol. I think I started it with a cup of the kosher salt and worked my way down aproximating.....I dont know if it tasted the same as the orig recipe but it was great for burgers But even with the adjustments of measurments it still made enough to last me quite awhile.