What's going on here: Quite a lot, honestly. Our original Gerwürzsalz has been so popular that we were inspired to create some additional Bavarian-Style seasoning blends. One German recipe (thank you Google translate) was interesting but it seemed a little unbalanced (LOTS of pepper) and oddly sweet, so we took out the added sugar and added something to provide a strong counterpoint to the trio of peppercorns, Black Truffle.
How to use it: Terrific on all cuts of beef, lamb, poultry, pork, lamb, game meats, vegetables, and vinaigrettes.
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 or unsealed plastic bag 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.
To Season Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrettes: Season to taste.
Ingredients: Kosher flake salt, orange zest, black pepper, white pepper, pink peppercorns, turmeric, black truffle.
Nutritional Facts: Serv. Size: 1 tsp (3g). Servings: 5. Amount per Serving: Calories 4. Fat Cal 0 (0%DV), Sodium 360mg (15% DV), Total Carb 1g (1%DV), Fiber 1g (1% DV), Sugars 0g, Protein 0g, Vitamin A (2% DV), Percent Daily Values based on 2,000 calorie diet.