Seeing references to smoked sea salt started me wondering if anyone had tried smoking their own salt. I'd like to experiment with smoking sea salt. Any guidance here?
Thanks.
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To smoke salt: spread about 1 cup of kosher or sea salt in an aluminum or stainless pan and smoke for about an hour with your choice of wood (light ~ 1 oz.) at about 200*. Store in an airtight jar for approx. 6 months. Makes a nice smokey addition by itself or mixed in dry rubs or seasoned salt.
Super easy!
Super easy!
I tried smoking kosher salt in my smokette. It was in the smoker overnight. Put a couple ounces of pecan in at the start and then a couple hours later reloaded with a couple more ounces of apple.
The salt did take on a smokey aroma, but the smoke does not seem to affect the flavor - it still tastes like plain old salt.
The salt did take on a smokey aroma, but the smoke does not seem to affect the flavor - it still tastes like plain old salt.
Leigh;
Thanks for the instructions. I’ll try hickory, pecan, and maybe apple. I just love pecan smoked meats and it’s readily available here, as pecan trees grow everywhere in Texas.
Don98;
I guess I shouldn’t be surprised the salt doesn’t actually absorb the smoke. The smoke particles just coat the crystals. Wonder if it would help to periodically stir the salt around to present as much surface area as possible to the smoke.
Thanks for the instructions. I’ll try hickory, pecan, and maybe apple. I just love pecan smoked meats and it’s readily available here, as pecan trees grow everywhere in Texas.
Don98;
I guess I shouldn’t be surprised the salt doesn’t actually absorb the smoke. The smoke particles just coat the crystals. Wonder if it would help to periodically stir the salt around to present as much surface area as possible to the smoke.