Life of Brine®
Dry brining--simply salting, then resting, then refrigerating any cut of meat (up to 24 hours of more) before cooking it--is the secret to deeply seasoned, tender and juicy results time after time. We've taken medium grain, premium Himalayan pink salt and cold smoked it for 12 hours with all-natural cherry hardwood, imparting a slightly sweet, complex layer of deep flavor. Use our artfully crafted, powerful-yet-pleasantly fragrant cold smoked salts whenever you prepare cuts of meat for next-level results. And start living that "Life of Brine"!
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