What's going on here: We infuse Texas Hill Country Bourbon into kosher flake sea salt and dry it before blending in aromatic and complementary flavors like oak smoked sea salt and vanilla bean. We complete the flavor profile with espresso, black pepper, shallot, thyme, and orange zest. This is a unique and delicious blend. Don't miss it!
How to use it: Enjoy on beef, pork, lamb, venison, elk, or wild boar. It also makes a terrific addition to baked, fried, or mashed potatoes, or any cream based sauce with that would be used with the meats listed above.
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 to both sides of cuts of red meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet or in an 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.
INGREDIENTS: Kosher flake sea salt, oak smoked sea salt, Texas Bourbon, Kampot pepper, thyme, espresso roasted coffee, dried shallot, vanilla bean, dried orange zest.
NUTRITION FACTS: Serv.Size: 1 tsp (5g). Servings: 5. Amount per serving: Calories: 12. Fat Cal 0 (0% DV), Sodium 300mg (11% DV), Total Carb 2g (1% DV), Fiber 1g (1% DV), Sugars 1g, Protein 0g, Vitamin A (4% DV). Percent Daily Values based on 2,000 calorie diet.