Hi all! My name is aaron. My wife and I are co-founders of a commercial venture in the southwest that purveys sea salts (including smoked sea salts) from all over the world. I grew up smoking (about 25-30 years ago) and occasionally smoke when the opportunity presents itself. Started with an old fridge converted into a cold smoking chest for turkeys and deer sausage. Have used Masterbuilt barrels in a pinch and will even use my grill to do a full brisket when necessary! I stumbled across the site because one of the other members was kind enough to post our DIY Dry Aged Beef video from YouTube in a forum post.
Since then we have also introduced a line of new pre-blended all-natural/ organic (except for the pink salt of course) bacon cures that redefine traditional curing methodology but that provide unique flavored bacon! Bottom line, salt is our thing...really! From cooking to curing to brining we are rewriting the book on how to use salt and why approaching it from the aspects of both health and flavor profile.
We're happy to share what we can, and it's our pleasure to be a part of the forum and to learn as much as we can from the wealth of knowledge embodied here!
BTW, thanks for the PM Pops6927! We're glad to be here!
Since then we have also introduced a line of new pre-blended all-natural/ organic (except for the pink salt of course) bacon cures that redefine traditional curing methodology but that provide unique flavored bacon! Bottom line, salt is our thing...really! From cooking to curing to brining we are rewriting the book on how to use salt and why approaching it from the aspects of both health and flavor profile.
We're happy to share what we can, and it's our pleasure to be a part of the forum and to learn as much as we can from the wealth of knowledge embodied here!
BTW, thanks for the PM Pops6927! We're glad to be here!
