Recipe - Spices

I measure my seasoning ingredients in parts so I can use small batches for dinner or make bulk mixes for back stock. We recently discovered that parmesan cheese lids fit on mason jars, so that is how we are going to store them. The spices we don't use much of (or are too difficult to make) we just buy. We go through a ton of chili and tacos, so it's nice to have the ingredients on hand.

CAJUN SEASONING - steak, jerky, burgers
1 cayenne
2 garlic powder
2 onion powder
4 pepper
4 salt

JERKY SEASONING- 2ts per lb
1 CAJUN
1 tender quick

CHILI SEASONING- 3tb per lb
1 onion powder
1 cumin
1 garlic powder
1 cayenne
2 oregano
6 paprika

TACO SEASONING- 3tb per lb
1 ground pepper
1 oregano
1 paprika
3 garlic powder
3 onion powder
12 salt
12 chili powder
12 cumin