I stumbled accross this, thought it might be interesting to some.

Smoked Sea Salt

Smoked Sea Salts are a relatively new and exciting gourmet salt in the US! They are naturally smoked over real wood fires to infuse the salt crystals with 100% natural smoke flavor. Smoked Sea Salts add a unique flavor to a wide range of dishes including roasts, chicken, salads and sandwiches. Unlike artificially infused smoke flavored salts all of our smoked sea salts are naturally smoked. Uses: Great when grilling or oven roasting. This is a must when cooking Salmon. Also adds an authentic smoke house flavor to soups, salads, pasta and sandwiches. Available in coarse grain size.

Anybody ever try it?

quote:

Originally posted by tony76248:
[qb] I stumbled accross this, thought it might be interesting to some.

Smoked Sea Salt


Anybody ever try it? [/qb]

Yes - I always have a supply on hand. It's about the simplest thing you'll ever smoke. Set the smoker at 200F with wood of choice (I normally use hickory). After the initial dark smoked has burnt off, spread coarse salt (sea or kosher) in a thin layer on a sheet pan and smoke for 30 minutes. Pull, cool, and transfer to a jar.

Nice idea!!! This ought to go good on an omlete!!!

I'll give it a shot later this week!!!

thanks

dan

I have seen several brands online, but I am sure we can easily make our own with outstanding results. My guess would be what wood would be the proper choice with which to do the smoking?

You could do several batches with various woods or combinations of wood. Put each batch in a seperate jar.

I agree, that would be good. A very cheap investment too.

Maybe you could make a brine from the smoked salt and inject the meat with it?

Just came to me...