Grilled Bacon wrapped asparagus

Finishing Salts

What are Smoked Salts?

We took Mediterranean Sea salt and smoked it with a combination of cherry, maple, and applewood to give it a deep rich flavor. The coarseness of the salt helps lock in the smoky goodness from the 24hr cold smoking process. These savory flavor profiles will highlight any cut of meat(beef, pork, chicken) or any side item that you might prepare. Then we added in a few popular spices that will take any entree or side item to the next level. It will definitely make any mouth salivate.  

How to use finishing salts?

Finishing salts are super simple to use. Whatever flavors you use to season your meat you can continue as normal. Then when that cut of meat has finished cooking (we would suggest letting cuts of meat rest before you slice them) simply garnish to your liking then enjoy the party in your mouth.

Lane's Smoked Finishing Salts

Have you ever heard that adding salt to your meal is an insult to the cook? But let’s be honest sometimes you take a bite into your meal and it seems like it is missing something.  We have all been there. Usually, the first thing we reach for is the salt hoping it will suffice our taste buds so we can enjoy the entree or side item. Have you ever wondered why? It’s because salt brings out the natural flavors of the other ingredients. Here at Lane’s we took finishing salt, smoked it, and combined it with some bold flavors that we think will highlight any entree or side item.  Salt comes in three forms: flakes, coarse, or granules. You are probably most familiar with table salt which would be the smallest or granules. Maybe you have heard of Sea Salt or Pink Himalayan salt which would fall into the coarse category.  Finally, you have flakes that are used for finishing salts. As you progress from granule to flakes your “saltiness” level is actually decreasing. Flake salt is also used rather than a more coarse size because it melts into the meat without having to be "cooked".  Therefore, you won't bite into a piece of steak and crunch into a piece of salt. Instead, the salt melts into the meat and brings out the flavor profile to the front of your tasting pallet.