Current batch is (as of 22-06-2017):
- 20 grams coarse salt
- 20 grams course pepper
- 10 grams garlic powder
- 10 grams of onion powder
See how this goes and report back. I may need to adjust the garlic and onion powder down to 5 grams of each (I was supposed to do it like that the first time but got my weights mixed up).