What's going on here: If we held a beauty contest will all of our salts and seasoning blends, our Texas Port Wine Salt would be a favorite to win. But it wouldn't rest solely on it's good looks. Paired with shallot, thyme, and pink peppercorns (the same aromatics we would use to create a bold and flavorful port wine reduction sauce) this salt is lively and holds its own on a ribeye steak, pork roast, lamb chops, or your favorite game meats.
How to use it:Enjoy it on pork, lamb, beef, and game meats, or use it to add some flavor and color to a Caprese salad or vinaigrette.
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 (½ to 1 teaspoons per side, per serving) to 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 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 Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.