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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 Cherry wood. The end result is a rich Cherry smoke flavor. This salt is a bit less flavor then our Hickory or Mesquite and has more flavor then the apple. 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!!!
Cherry Wood smoked salts are ideal for Pasta, Pork, fish and guacamole
Our Salts come in 8 ounce Shaker bottles!
$7.95 each
Buy more, save more. Get 10% off each additional blend purchased. Mix & Match
Ingredients
Ingredients: Smoked Cherry Wood Sea Salt
Made in Spring Grove Illinois, 60081
Recipes
Honey Smoked Turkey
Ingredients 1 whole turkey
1/4 cup Living Simple Cherry Wood Smoked Salt
3 table spoons Living Simple Garlic & Herb
2 tablespoons fresh basil
12 ounce of honey
2 teaspoons rosemary
1 teaspoon black pepper
Directions
Instructions Checklist
Step 1
Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
Step Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan. Step 3
In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
Step 4
Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
Step 5
Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.
Irish Pork Stew
Ingredients
1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
1 tablespoon Olive Oil
1 Tablespoon butter
1 chopped onion
Dash of black pepper
Living Simple Cherry Wood Smoked Sea Salt
2 cloves minced garlic
12 ounces Guinness beer
2 cups chicken broth
3 carrots
2 celery stalks
3 table spoon balsamic vinegar
12 brussels sprouts
pinch of parsley
Directions Instructions Checklist
Step 1
Season pork cubes with Living Simple Cherry Wood Smoked Sea Salt and black pepper.
Step 2
Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
Step 3
Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
Step 4
Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
Step 5
Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
Step 6
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
Step 7
Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.
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