Pour the salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal and shake well to combine.
The one thing to keep in mind is that all the ingredients need to be fine granules and should be almost the same size.For example, the first time I made a batch of homemade seasoned salt I used a coarse Kosher salt, which was much larger in size than the other spices. When I added the seasoned salt to my dish, it was very difficult to distribute the spices evenly and the dish became too salty.For best results make sure your spices are about the same size or use a spice grinder or mortar and pestle as needed to help break them down before adding them to the spice jar.Seasoned salt lasts a really long time, but like other spices, it will eventually go bad. Store in an airtight container for 6 to 12 months. Basically, look at the dates on the spices used and go by the more recent date among the spices.
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