Life of Brine: Cherry Wood Smoked Himalayan Pink Salt

Dry brining--simply salting/resting/refrigerating meat (up to 24 hours of more) before cooking it--is the secret to deeply seasoned, tender and juicy meat time after time. We've taken medium grain, premium Himalayan pink salt and cold smoked it for up to 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"!