Biltong USA Oak Smoked Garlic Pepper Salt

Biltong USA Oak Smoked Garlic Pepper Salt

Biltong USA Oak Smoked Garlic Pepper Salt keeps things simple with three familiar ingredients, sea salt, black pepper and garlic, then adds the part that makes it different. The seasoning is slowly smoked over real Texas Post Oak for 48 hours, giving the blend a deep wood smoke flavor before it ever reaches the grill. You get the salt first, plenty of garlic and black pepper behind it, then that unmistakable oak smoke that works especially well with beef. Sprinkle it over steak before it hits the Braai, season burgers and chops, or give chicken and pork a good shake before grilling. It is also useful when you are cooking indoors and still want a little of that fire cooked flavor without actually lighting a fire. The smoke is already in the seasoning, so roast potatoes, vegetables and eggs can get some of the same treatment. No need to make things complicated. Good food, a little seasoning and enough heat to cook it properly.

This blend also works well as a finishing salt when the food is already cooked. Add a light sprinkle over steak just before serving, shake some onto fries or baked potatoes, or use it on grilled vegetables, bread and pasta when they need more salt, pepper and smoke in one go. Southern Style Spices specifically recommends it as either a finisher or a replacement for ordinary salt and pepper in marinades. That makes it handy around the kitchen because you do not have to save it only for Braai day. Use it on breakfast eggs, grilled corn, chicken wings, burgers or anything else that usually gets a plain salt and pepper treatment. The garlic brings plenty of savory flavor, while the Post Oak smoke gives the seasoning a proper Texas side that fits naturally with the South African habit of cooking over flame. Keep it beside the stove or near the Braai and use it whenever food needs salt, pepper, garlic and a little smoke without opening four different containers. One jar can handle the lot.

Why You’ll Love It:

• Smoked Over Texas Post Oak: Slowly smoked for 48 hours for a deep, natural wood smoke flavor.
• Simple Ingredients: Made with sea salt, black pepper and garlic.
• Use It Before or After Cooking: Season meat before grilling or add a light sprinkle as a finishing salt.
• Perfect For: Steak, burgers, chicken, pork, eggs, potatoes, vegetables, fries or anything that could use a little smoke.