HANAH Blackbelly Glaze


An amazing addition to your grass-fed beef, pork, or seasonal veggie of choice! Whip this simple glaze up to give a kick to your dinner whether it be grilled, baked, seared, or pan-fried

¼ cup Panela or other raw sugar
¼ cup water (chilled)
1 teaspoon HANAH ONE
½ teaspoon sea salt

Turn stove to medium heat, add water, sugar, and HANAH ONE and stir to combine with wooden spoon. Simmer for 3 minutes while continuing to stir slowly while it reduces to prevent scorching. Turn off and remove from heat and continue to stir for 1 minute. Store covered at room temperature for 2 weeks+.

Original Recipe by Nate Singer, Head Butcher of Blackbelly Market in Boulder, Colorado

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