When I set out to develop recipes for our products, I researched individual ingredients to ensure whatever we sourced would be not only responsibly grown and harvested, but also be of the very best quality I could find. When it came to black pepper, there was nowhere to look beyond the remote, coastal jungle hillsides of the Kingdom of Cambodia. It’s there that the rare and prized Kampot Peppercorns are tended by hand on mountain slopes. Each batch is traceable to the grower. The European Union has designated Kampot Pepper as a Geographic Indication, with protected status to ensure authenticity, purity, and sustainable organic farming method (much like the Champagne Region in France). This is an extremely rare pepper, with a yearly production of less than 70 Metric tons. The flavor is explosive and strong, but with a delicate finish.
Using Kampot as an ingredient has been a terrific choice. It’s expensive to source, but it’s worth it. After several months of selling out blends that contain Kampot Pepper, and talking to customers about it, I realized it needed to be showcased in a way that could reveal just how flavorful it truly is. The result is our Chef’s Salt. I released it last Spring at Rodeo Austin in the GO TEXAN booth. Competition Barbecue teams bought every single jar the first day. But it’s not just for barbecue of course. In fact, I must admit we use more of this at home than just about any of our other products, because it works on everything. They say sometimes “less is more”. On the face of it, that statement would seem to apply to a seasoning blend with only two ingredients. But once you try it, you will realize this is more of a “more is more” situation. Kampot, compared to any other form of black pepper is simply… “more”. And once you try it you may never go back to ordinary black pepper.
How to use it: This is one of our most versatile items. Use on absolutely any cut of meat, poultry, seafood, and vegetables.
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.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrettes: Simply season to taste.
Ingredients: Kosher flake sea salt, Organic Kampot Pepper.