Sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!

It is perfect for steaks, brisket, beef roasts, beef ribs, burgers, lamb, venison, duck, and goose. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle. Shake before using.