Mark Nordahl

I smoke salts and black pepper and make my own smoked Hickory Garlic, Mesquite Chipotle and Alder Jalepeno salts.
Everything is created in small batches and immediately vacuum sealed to ensure you get the freshest product possible. My salts and spices are smoked for 50 hours and rotated every 2 hours for a nice even smoke. This year I was even able to grown all my own Jalepenos!