Smoked Salt
This Smoked Salt is an awesome way to infuse a variety foods with smoky flavor. Simply prep your smoker for cold smoking and smoke away! This recipe is extremely versatile and allows you to play around with different smoke flavors and intensity. You’ve gotta try it!
Servings: 20
Ingredients
- 2 cups coarse Kosher or sea salt
Instructions
- Prepare your smoker for cold smoking. Your target temperature should be under 80 degrees F.
- Spread your salt out on a rimmed baking pan, or you can make your own pan by folding up the edges of aluminum foil.
- Place the salt in the pan on the smoker, close the lid, and smoke for at least 4 hours. I recommend stirring every hour to agitate the salt and better allow all salt to be evenly exposed to the smoke.
- Remove the salt from the smoker when it has reached your desired color and flavor. After 4 hours the salt will begin to yellow with a nice subtle smoke flavor, after 6 hours the salt will begin to brown, and after 12 hours you'll see significant color change and a more intense smoky flavor.
Nutrition
Calories: 1kcal | Sodium: 1132mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg