About Us

Born in Port Moody, British Columbia in the doldrums of the covid years by a bistro chef in a home kitchen. When the world stopped and the restaurants closed, we got to work developing restaurant quality food products for the home cook. One product rose to the top of the pile and eventually became the complete line of meat specific seasoning salts that you know as Rocky Point Dry Brines.

Through years of experimentation since then on the grill, smoker, and kitchen oven, we perfected our small-batch dry brining process. By focusing on the science of flavor penetration and moisture retention, we developed meat seasoning products that do more of the heavy lifting for you. Whether you are prepping a Sunday roast leg of lamb, a Thanksgiving turkey, or a weeknight steak, our hand-blended dry brines are designed to deliver deeper flavor, better texture, and unmatched juiciness without the hassle of large buckets of salty water.

Every Rocky Point Dry Brine is a testament to our commitment to quality. We don’t do mass production; we do small batches that ensure the integrity of every spice and grain of salt. Our mission is to empower every home cook and pitmaster to put uncompromising, delicious and healthy food on the table without anything artificial. From our kitchen in Port Moody to your backyard or dinner table, we invite you to experience the transformative power of dry brining.