This smoked variation on my famous Memphis Dust recipe takes it to the next level. Sprinkle one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Designed for pork, it works great on chicken, turkey, veal, salmon, French fries, on the rim of a bloody Mary, even popcorn. Mix with cream cheese to make a super Boursin-like cheese spread or sour cream to make a dip. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle.
Gluten Free, Non GMO, Kosher Pareve & Made in the U.S.A.
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