Lemon Pepper Salt

- 20 g Dehydrated lemon
slices

- 10 g Freshly ground black
pepper

-50 g Kosher salt

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1. Slice lemons into about ¼ inch thick wheels. Place them in the dehydrator or oven at 135 degrees for 8-12 hours or until dry. They should be able to crack in half when ready.

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2. Put the dehydrated lemon slices in a blender with the black pepper and half of the salt. Process until powdery.

3. Place in a quart container and add the remaining salt, seal and shake to combine. Store in a dry place until ready to use. Will keep indefinitely.

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