In a bowl mix the kosher salt, coarse ground black pepper, dehydrated garlic, onion powder, paprika, dill seeds and orange peel. Store in a dry location in an airtight container.
This recipe makes 2 1/2 cups (See Note 3). Store in a sealed jar.
Feel free to use fresh garlic if using the rub immediately. If you want, you can substitute 3 tablespoons of granulated garlic for the garlic chips.
I typically use Penzy's orange peel that comes in small chip form.
If using a fresh orange: Using a citrus zester, remove half of an orange's peel, being careful not to get any of the white pith part. You want just the zest and its essential oil. If not planning to use right away, spread the orange zest on a piece of parchment paper to dry out. This helps prevent the Montreal steak seasoning from clumping.
This recipe makes 2 1/2 cups = 40 tbsp = 120 tsp = 480 1/4 tsp servings. Use as you prefer.