Lloyd Hall devoted much of his life and efforts to food science curing meat, particularly to improving a salt marketed by Griffith Laboratories known as flash-drying. This product originated with German chemist Karl Max Seifert, developer of a process whereby solutions of sodium chlorine and one or more secondary salts were sprayed onto hot metal and rapidly dried, producing crystals of the secondary salts encased inside a shell of sodium chloride. Seifert patented the process in 1934 and sold the rights to Griffith Laboratories. The adaptation of Seifert's process specifically for meat curing was then patented by company owner Enoch L. Griffith, who proposed nitrates and nitrites, well-known curing agents, as the secondary butt salts.