Kosher Dosher...“I am a culinary Heretic"

This is a work in progress so please bare with me as I keep making updates. This is just one big science experiment.  12 grams Granulated Garlic 6 grams Onion Powder  1 gram Cumin 1.5 grams Granulated Dehydrated Sweet bell pepper 3 grams Smoked Black Pepper 3 grams Jalapeno Powder 2 grams Chili Powder 10 grams Lime Juice Powder 5 grams Orange Juice Powder 4 grams Citric Acid 1.5 grams Mexican Oregano 27 grams Salt 24 grams Dextrose 2 grams Silicon Dioxide Powder (2% anti-clumping) Note-1 4/1/2016 - This spice blend came out pretty good. Need to cut back on Citric Acid. Try Raw Sugar instead dextrose. Will reduce Jalapeno and Chili Powder. Might increase Sweet beller.  Note-2 4/2/2016 - The above recipe works well with Jerky. So for Jerky application I won't change a thing. To use in other applications I will make changes as annotated in Note 1.  

4  I first tried this sauce or a version at this restaurant in the early '90s. The food was absolutely amazing, and I am saying this without exaggeration.  In fact, over the years, I got to know the owners, and the owners were just as awesome as their sauce. Harbor Monsoon opened its doors in the Harbor in 1993 and closed in Oct 2011. This was by far the best Chinese food in the Harbor, and to this date, no one has ever come close to this level of American Chinese Cuisine.  Do I have their recipe? Nope, they never gave it up!!! I was told the owner came in early and would make a batch for the day to keep it secret from the chefs and servers. I detected most ingredients over the years (with queries), but that's where it stopped. I was never able to obtain the recipe. Before the owner retired, he appeared on KCTS and demonstrated how to make the sauce (a famous sauce). It was also authored in the KCTS cookbook after it was televised, of which I have a copy. I have no do...