What's going on here: Bold and Bold. Local Espresso Roast coffee and a blend of our smoked salts
How to use it: Terrific on all cuts of pork, beef, and game meats, or sprinkle a little on your favorite chocolate desserts. Making Mole? This is your new secret ingredient.
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.