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Credit: Peter McCarthy, Chef, EVOO, Cambridge, Mass.
The National Culinary Review, June 2014
1 (3 lb.) box kosher salt
6 cups granulated sugar
24 bay leaves, crumbled
1 t. ground cinnamon
2 T. ground fennel
1 t. five-spice powder
Method: Combine salt, sugar, bay, cinnamon, fennel and five-spice powder.
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