You haven't tried a charcoal seasoning like this before!
Salty. Peppery. There's a whiff of eucalyptus. A smokey cherry sweetness combined with - whats known as the Aussie Hickory - Redgum... This'll get your mouth watering right away.
You'll only find 3 ingredients in our Loaded Gunpowder seasoning. Rock Salt. Kampot Black Pepper and Redgum Charcoal. But wait, there's more. Using a closely guarded process we infuse these ingredients with even more flavour, by double cold smoking them with Cherry chips AND more Redgum.
No preservatives. No gluten. No MSG. No sugar. No carbs. No crap. I've been told you can taste the timber.
Our Loaded Gunpowder seasoning captures the flavour of coal smoking and brings it to any meal. A little goes a long way. Great on our Loaded Gunpowder jerky but heaps more. Make competition level brisket, sprinkle on steaks for a chargrill finish, dust your lamb chops for a flavour you've been missing. Works well in hamburgers, salmon, chicken and on potato chips. Spice up your keto and carnivore boiled eggs with a sprinkle and instantly have "campfire eggs".
Why double smoke?
Activated Charcoal is used commercially to filter, neutralize, and remove odors from water and air. It is used in filters of all sorts and is now a popular ingredient in rubs and seasonings to create a charred and smokey flavour. Poorly made charcoal rubs can actually absorb and neutralize some flavours from the meat, leaving it bland.
By cold smoking our activated charcoal twice, we fill the tiny pourus holes in the charcoal with smoke. This imparts the flavours of Redgum and Cherry into the charcoal, and into your meal.
We also smoke our Cambodian Kampot black peppercorns and 'Healthy Heart' Himalayan Pink Salt. We finely grind this smokey, salt, peppery blend together, creating a black powder with glints of light from the salt. It looks like gunpowder. This is where the name came from. It easily flows through a salt shaker for easy application.
What will you put it on?
