PROUDLY MADE IN THE USA

Absolutely no fillers or artificial flavours.

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Take flavor to the next level with Living Simple's Smoked Sea Salts. We slow smoke premium all natural course sea salt over aged Hickory wood. The end result is a rich Hickory smoke flavor. This salt is a bit less flavor then ourMesquite and has more flavor then the apple and cherry. Be aware, this flavor is intense. So strong that we recommend using 1/2 the amount of any other salt!. Once you try our smoked salts, you wont want to use anything else!!!

Apple Wood smoked salts are ideal for Pork, Chile and Beef

Our Salts come in 8 ounce Shaker bottles!

$7.95 each

Buy more, save more. Get 10% off each additional blend purchased. Mix & Match

Recipes

Texas smoked sausage baked beans

Ingredients

1 tablespoon olive oil

1 1/2 cups chopped onion

3 table spoons Living Simple Hickory Smoked Sea Salt

1 large poblano pepper, chopped

2 teaspoons ground cumin

1/2 cup ketchup

1/4 cup packed light brown sugar

2 tablespoons fresh lime juice

2 tablespoons chopped chipotle peppers in adobo sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon black pepper

4 (15 ounce) cans black beans, drained

1 cup shredded Colby-Jack cheese

2 tablespoons chopped cilantro

Directions

Step 1

Preheat oven to 350 degrees F.
Step
Heat oil in a large skillet over medium-high. Add sausage; cook 2-3 minutes until just starting to brown, stirring occasionally. Add onion and poblano; cook 4-5 minutes, stirring occasionally, until vegetables are softened. Add cumin and cook about 30 seconds, stirring constantly, until fragrant. Remove from heat and stir in ketchup, brown sugar, lime juice, chipotle peppers, Worcestershire, salt, pepper, and beans.
Step 3

Spoon mixture into an 11x7-inch (2-quart) broiler-proof baking dish coated with cooking spray. Cover with foil. Bake until bubbly, 35 to 40 minutes.
Step 4

Preheat broiler to high. Uncover beans and top with cheese. Broil until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro.

Cowboy Pie

Ingredients

14 ounce smoked sausage

3 cloves garlic, minced

1 medium onion, 1/2-inch dice

1 green bell pepper, 1/2-inch dice

Dash of black pepper

Living Simple Hickory Smoked Sea Salt

2 tablespoons chili powder

1 teaspoon cumin

2 cups chicken broth

14 ounce can diced tomatoes

14 ounce can black beans, drained

1 cup shredded Monterey Jack cheese

8.5 ounces dry corn muffin mix

1 jalapeno, minced

Directions

Step 1

Preheat oven to 400 degrees F.
Step 2

Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.
Step 3

Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese.
Step 4

Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.

SKU Hickory_Wood_Smoked_Sea_Salt_Shaker

7.95

100 In Stock

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Ingredients

Recipes

Texas smoked sausage baked beans

Ingredients

Cowboy Pie

Directions

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