Smoked Salt
Smoked Salt Recipe – This rich, smoky finishing salt is the condiment you never knew you needed. It’s the perfect seasoning to add depth and intensity to a whole host of dishes and snacks. 😋
Smoked salt is super easy to make and store and lasts forever. Whip up a big batch and keep it in a cool, dry place. You’ll have a show-stopping seasoning to add to all kinds of dishes for months to come.
This recipe is also fun because there are so many ways to customize it. You can smoke coarse or flaky salt with any wood you love. Smoke it for a few hours for a mild flavor or an entire day for an ultra-bold flavor. You can easily make it your own.
How to Use Smoked Salt
The possibilities of using smoked salt are endless. It tastes amazing on season grilled meats or roasted veggies. It can also be a snack enhancer. Try it sprinkled on popcorn, roasted nuts, and chocolate chip cookies😋, for example.
It also adds depth of flavor and intensity to meat rubs. Or, just use it as a finishing salt on anything that could use a smoky kick, from salads to roasted veggies and meat. 🖤 I love it when I want to add a smokey flavor but don’t have time to fire up my pellet grill.
Recipe Ingredients
- Salt – Coarse sea salt, kosher salt, or any salt you desire will work for this recipe as long as it has enough surface area. Otherwise, the smoke won’t be able to infuse it with flavor. So, no fine table salt, sorry.
- Smoking Pellets – Pellets or the wood chips of your choice are the only other things you need for smoked salt. Applewood, hickory, mesquite, or any other variety will work just fine.
How to Make Smoked Salt
- Preheat your smoker to a low temperature, around 180-200°F (82-93°C). I usually use my smoker’s lowest temperature.
- Prep Salt – Place the salt in a splatter screen. Carefully spread the salt in a thin layer to ensure even smoke distribution and penetration. Then, carefully transfer the splatter screen or aluminum foil pan to the preheated smoker. (Photos 1-4)
- Smoke – Close your smoker and smoke for 3 hours or more, depending on personal preference. Stir occasionally until the salt reaches the desired potency.
- Cool – Let it cool down before transferring it to an airtight container. (Photos 5-6)
- Store smoked salt in an airtight glass jar in a cool, dry place.
Recipe Variations
- I used two types of salt in this recipe: flaky salt and kosher salt. One kind or multiple kinds of salt will also work as long as you can spread it out in an even layer.
- Switch up the kind of wood you use. The wood flavor you want to infuse is down to personal taste, so pick your favorite or use whatever you have on hand. Apple and hickory are excellent choices, but just about anything works in this smoked salt recipe.
- Try cold smoking. You could also use a pellet smoker tube and keep your grill under 80℉ (30℃) to cold smoke salt for at least four hours but up to 24 hours. Imagine the intensity! 💥
Tips and Tricks
- Feel free to play around with the smoking times to determine which smoking time delivers the best flavor for you.
- Avoid high smoking temperatures. Keep it low and slow for better control over the smoking process and more intense smokey goodness.
- Give it a taste test! This recipe is easy because you can taste the salt occasionally as it smokes. Then, remove it as soon as it reaches your desired intensity. 👅
Storage Instructions
Keep smoked salt in an airtight container in a cool, dry place, as noted, for best results. I prefer glass, but plastic works just as well.
What to Put Smoked Salt On
Smoked salt is an amazing condiment for grilled meats. Try sprinkling it on grilled flat iron steak, grilled brisket burgers, or grilled pork belly. It also adds quite a bit of depth and intensity to homemade honey BBQ sauce. You can also add it to your favorite brisket rub for a similar effect.
More Smokin’ Good Seasonings to Try
Smoked Salt
Equipment
- 1 pellet grill or smoker
- 1 pellet tube
- 1 splatter screen or aluminum foil tray
- 1 airtight container to store the finished salt
Ingredients
- 1 cup coarse sea salt, kosher salt, or other salt
- 1 cup flaky salt or more
- wood pellets or chips (applewood, alder, hickory, oak, and mesquite are common choices)
Instructions
- Set your smoker to a low temperature, around 180-200°F (82-93°C). I usually use the lowest temperature of my smoker because the low temperature gives you better control over the smoking process, ensuring a high-quality end product.
- Place desired salt in a splatter screen or disposable aluminum tray. I used two types of salt: flaky and kosher.
- Carefully spread the salt in a thin layer to ensure even smoke distribution and penetration.
- Carefully transfer the splatter screen or aluminum foil pan to the preheated smoker.
- Close your smoker and smoke for at least 3 hours or more, stirring occasionally until the salt has reached the desired potency. The time will vary greatly depending on individual preference and smoking temperature.
- Let the smoked salt cool down before transferring it to an airtight container.
- Store in a cool, dry place.
Notes
- Feel free to play around with the smoking times to determine which smoking time delivers the best flavor for you.
- Avoid high smoking temperatures. Keep it low and slow for better control over the smoking process and more intense smokey goodness.
- Give it a taste test! This recipe is easy because you can taste the salt occasionally as it smokes. Then, remove it as soon as it reaches your desired intensity.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
