Smoked Salt
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.Makes about 2 cups of smoked salt
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Servings: 0
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.
Nutrition
Serving: 0.25teaspoon | Sodium: 1179mg | Potassium: 0.2mg | Calcium: 1mg | Iron: 0.01mg