Sierra Melt

Sierra Melt is a Huck Salt product in 50 lb bags. Sierra Melt is a blend of sodium chloride (salt) and magnesium chloride to help melt and prevent re-freezing of ice. The salt and magnesium chloride blend is safer for concrete and the environment. Safer for sidewalks and plants when compared to rock salt. Harvested and MADE IN NEVADA!

Why Sierra Melt?

How Sierra Melt is Made?
Sierra Melt is made in Nevada. The salt (sodium chloride) is harvested from a self-sustaining salt flat located in Fallon, Nevada. We then coat each salt crystal with Ice Fusion, a liquid magnesium chloride with corrosion inhibitor to maximizes melting potential.
Better than the rest…
When Sierra Melt is compared to other ice melts with magnesium chloride, it is important to find out if the salt is coated with liquid mag or if it contains magnesium flakes (hexahydrate). On average a 50lb bag of ice melt can cover 2500 sq ft, by using Sierra Melt all of that 2500 sq ft area covered has magnesium chloride, which increase melt power, safer for sidewalks and plants, and drops the refreezing temperature even lower. Ice melts with mag flake on average has 3 lbs or less in them. When you spread out that 3 lbs of flake, it covers about 150 sq ft! Not nearly has effective as coated salt crystals.
Less product, less application!
Sierra Melt with Ice Fusion increase the melting power, meaning it can melt ice in temperatures below 0*. It also helps prevent re-freezing of the ice/water during the lower temperatures. Because Sierra Melt is a better melting agent than plain salt it decreases the amount of product and the amount applications, which saves you time and money.
How Sierra Melt works…
After Sierra Melt has been spread out on the ice it will melt/dissolve into a liquid, called a brine, to melt the ice. Once the melting process start, the brine has a lower freezing temperature than water. The lowest temperature a brine can reach, depending on ingredients, is -25*. Over time, melting snow and ice will dilute the brine, The more diluted the brine becomes, the higher its freezing point will be. Continued dilution will return the freezing point back to 32*.