This Heirloom Garlic Infused Hickory Smoked Sea Salt is the perfect touch for your favorite meats, especially for the BBQ.  We combine Heirloom Garlic grown on our farm with Sea Salt slow-smoked over real Hickory wood for a bold, smoky, garlic flavor that can be added while cooking, or better, as a Dry Brine. Simply rub 1 tsp of salt per pound of meat and let sit 1 to 8 hours. The flavors of the salt will deeply infuse into meat, giving it one-of-a-kind flavor will also tenderizing the meat. We love this salt on burgers, steaks, chicken, and in meat loaf.