What's going on here: The best of the Texas Hill Country: Oak Smoke. Herbaceous Juniper, Thyme, and Rosemary. Rounded out with a little toasted onion and black pepper... this one hit the Farmers Markets and became a top seller Day One.
How to use it: Any red meat, and ESPECIALLY venison, elk, or wild boar. It's big and bold. It also makes a terrific addition to roasted sweet potatoes and root vegetables, baked, fried, or mashed potatoes, or any cream based or tomato sauce.
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 to 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: Oak wine barrel smoked sea salt, kosher flake sea salt, juniper berries, black pepper, rosemary, thyme, toasted onion powder.
NUTRITION FACTS: Serv. Size: 1 tsp (3g). Servings: 7. Amount per Serving: Calories 8. Fat Cal 0 (0%DV), Sodium 280mg (12%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.