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Smoked Salt Blends

Too cold to grill? Or maybe you're looking to add a smokey touch to your favorite meals without the hassle of firing up the grill. These smoked salt blends pack a lot of flavor with minimal effort of your part. 

How to use them:

For meats and poultry the best way use of our Smoked Salt Blends is as a dry brine. Apply 1/2 teaspoon to each side per serving of meat (an area about the size of the palm of your hand). So an average pork chop or chicken breast would get about a teaspoon total, a little more for a steak. Refrigerate the seasoned meat for 6 to 24 hours. This will result not only the optimal seasoning but also a higher residual moisture after cooking, ensuring a juicy and flavorful end product. You may even wish to use these as a finishing salt after brining and cooking. Simply season to taste!

For seafood and vegetables: Here a lighter application will go a long way. Consider starting with 1/2 teaspoon per serving, applied just before cooking. Finish with more to taste if desired.