Brine, Wine & Dine: The Perfect Smoky Brine

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This quick and easy Perfect Smoky Brine gets its rich flavor from Yakima® Smoked Sea Salt

Successful brining can be done in many ways. It may seem crazy but I lean toward using the method in which the dish is actually completed in the course of an evening.  With this simple brine you can use different flavor combinations and you get a great tasting meal in a reasonable amount of time, thus allowing you to get on with the ‘Wine & Dine’ portion of the evening. #Win/Wine/Won

Here are a few “Do’s” in easy brining:

  1. Do use a 1:1 salt to sugar ratio.
  2. Do use an all-natural Kosher sea salt such as SaltWorks Pacific Blue®.
  3. Do experiment with flavored and smoked salts.
  4. Do add your favorite aromatics such as citrus peel, rosemary, oregano, bay leaf, chives, cinnamon stick or vanilla bean to name a few.
  5. Do make extra and store it in your pantry (minus any aromatics that may spoil.)
  6. Do pour yourself a glass of wine to enjoy while the meat is soaking for under an hour.
Perfect Smoky Brine
Whether it be a longer project for a special holiday meal or just a quick 1/2 hour on a weeknight, brining with Saltworks all-natural sea salts is a simple and delicious way to bring everyday-gourmet to your table.
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Prep Time
10 min
Prep Time
10 min
  1. 2 c. Pure Ocean® Kosher Flake Sea Salt
  2. 2 ¼ c. granulated sugar
  3. ¼ c. Yakima® Applewood Smoked Sea Salt
  4. 3 T. Fusion® Lemon Twist Sea Salt
  5. 1 T. roasted coriander seeds
  6. 1 T. tri-color peppercorns
  7. 3 bay leaves
  1. Combine all ingredients in a mason jar or other sealable glass jar and shake to mix. Store in pantry.
  1. To use: Dissolve 1½ c. brine in 8 c. water, stirring to mix. For best results, place meat in a large Ziploc bag which is stabilized in a large mixing bowl, pour dissolved brine over meat, seal and refrigerate for ½ hour to an hour. The suggested serving size will accommodate a whole cut up chicken or about 6 or 7 boneless-skinless breasts.
  2. For your holiday table: In order to get all the benefits of brining in larger cuts of meat and whole birds it takes a bigger commitment to achieve the kind of taste and beauty you want for your holiday table. A 5-7 lb whole chicken should be brined using the same measurements and method above but can be soaked for up to 4 hours. For a large 17-20 pound turkey, double the brine and water and if you don't have room to store it in your refrigerator for up to 24 hours then you can pack it in ice and leave it in a cooler in the garage.
  3. Meats that benefit from brining: chicken, lean cuts of pork, turkey, shrimp and salmon.
Grain of Salt


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Delicious Ideas for Halloween Flavor

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SaltWorks Salted Caramel Apples

Salted Caramel Apples

Create delicious caramel apples with just the right bite by adding SaltWorks® Cyprus Flake Sea Salt. Simply roll caramel or candy covered apples on a plate of Cyprus Flake or gently press the delicate flakes onto the edges of cooled apples. Mix with sprinkles or mini chocolate chips for another fun option.


Cyprus Flake Salt

Dabble in the Black Arts

Serve your guests a Black Margarita or a spicy B-B-B-Bloody Mary with a Hiwa Kai Black Lava Sea Salt rim.


Saltworks Hiwa Kai  Salt Rimmed Black Margarita Recipe


Pour Hiwa Kai on a plate large enough to accommodate your glass size. Run a lime over the rim or dip it in water and coat with salt. Combine the rest of the ingredients in a shaker with ice. Shake well and pour into the salt-rimmed glass. Garnish with lime.

SaltWorks Bloody Mary Recipe


Fill a shaker with ice and combine the first 7 ingredients from vodka through black pepper. Give it a good shake and set it aside. Run a lime wedge around the rim of the glass or dip in a shallow plate of water and coast with Hiwa Kai Black Lava Sea Salt. Fill glass with ice and pour over Bloody Mary mix. Squeeze and drop in a lime wedge. Add desired garnish and enjoy.


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Pumpkin Seeds To Die For

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Make this Halloween snack death defying with Fusion® Ghost Pepper Sea Salt or Fusion Venom® Sea Salt or bring down the heat and amp up the flavor with Fusion Roasted Garlic Sea Salt. Kids and friends will love your new take on this old classic.

Roasted Pumpkin Seeds

Pumpkin Seeds to Die For
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  1. 8 c. salted water, we recommend about 2 Tbsp. Pure Ocean® Atlantic Sea Salt
  2. 2 c. pumpkin seeds
  3. 1-2 tsp. olive oil
  4. A dash or two of Worcestershire
  5. 1-2 tsp. Fusion Roasted Garlic Sea Salt
  6. Or turn up the Halloween heat with Fusion Ghost Pepper Sea Salt or Fusion Venom Sea Salt
  1. Scrape the seeds from the pumpkin and rinse in a colander to remove major chunks and strings. The seeds do not need to be completely clean as much of the flesh will come off in the boiling process.
  2. Preheat your oven to 400° F.
  3. Bring water to a boil and add Pure Ocean Atlantic Sea Salt with the pumpkin seeds. Boil for 10 minutes.
  4. While seeds are boiling lay out some paper towels on a baking sheet or large cutting board for drying.
  5. Pour seeds into a colander and rinse. Lay them out on prepared cookie sheets and top with paper towels, pat to dry.
  6. Toss seeds in a bowl with olive oil and Fusion Roasted Garlic Sea Salt or your favorite Fusion flavor.
  7. Place on a foil lined baking sheet in a single layer and bake until they begin to brown, 10-15 minutes. Seeds change from a wet, grayish color to more of an opaque white as they become fully roasted.
  8. Remove from the oven and top with a fresh sprinkling of Fusion Roasted Garlic Sea Salt to taste.
  9. Store in an airtight container.
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Chicken Tortilla Soup with Bonfire® Smoked Salt

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Surely, Dad loves to eat, right? We think he’ll love this Chicken Tortilla Soup with Bonfire Smoked Sea Salt. For best flavor, make a batch the day before Father’s Day and serve it on Father’s Day — the smoky goodness will make his day, promise!

Chicken Tortilla Soup with Bonfire Smoked Salt

Chicken Tortilla Soup with Bonfire® Smoked Salt
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  1. 1 whole chicken (cut into pieces)
  2. 1/4 cup Bonfire Extra Bold Smoked Sea Salt
  3. 2 tablespoons olive oil
  4. 1 green pepper, diced
  5. 1 red pepper, diced
  6. 1 medium onion, diced
  7. 1 jalepeno pepper, diced
  8. 1 can diced tomatoes
  9. 1 can black beans
  10. 1 can whole corn kernels
  11. 1/2 cup fresh chopped cilantro
  12. 2 quarts chicken stock
  13. 1 tablespoon cumin
  14. 1 tablespoon fresh garlic, minced
  1. Season chicken all over with Bonfire Extra Bold Smoked Sea Salt. Bake for 45 minutes at 400˚ or until fully cooked. Let cool and remove all meat from the bones (you can use boneless skinless chicken breasts and thighs to save time, just season the same way).
  2. In a dutch oven, sauté green pepper, red pepper, onion and jalapeno for 15 minutes in 2 tablespoons olive oil. Add chicken and remaining ingredients. Simmer for 45 minutes.
  3. The soup can be served right away, but it's better if it sits overnight and the ingredients can meld together.
  4. Serve with shredded cheddar cheese, a dollop of sour cream and fresh tortillas.
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Salted Pumpkin Halloween Cupcakes

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Whip up these delicious pumpkin cupcakes for a tasty halloween treat!


Salted Pumpkin Cupcakes

Salted Pumpkin Cupcakes
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  1. 2 1/4 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon Pure Ocean Sea Salt (Fine Grain)
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 cup butter, softened
  8. 1 1/3 cups sugar
  9. 2 eggs, beaten until frothy
  10. 1 cup cooked, mashed pumpkin
  11. 3/4 cup milk
  12. 3/4 cup chopped walnuts or pecans
  13. Cream cheese frosting
  14. Orange food coloring
  1. Mix the flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg in a bowl.
  2. In a large bowl, cream the butter and sugar together until light and fluffy; beat in eggs.
  3. Blend mashed pumpkin into the butter, sugar and egg mixture.
  4. Stir in the dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
  5. Spoon batter into well-greased and floured or paper-lined muffin tin cups. Fill cups about 2/3 full.
  6. Bake at 375° for 25 minutes, or until a toothpick or cake tester inserted in center comes out clean. Let cool.
  7. Use orange food coloring to color the cream cheese frosting. Frost cupcakes with cream cheese frosting and finish with generous sprinkling of sugar, if desired.
  1. Makes 2 dozen cupcakes.
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