SMOKED SALT (TUTORIAL + TIPS)
Smoked salt is adds a smoky flavor to a wide range of dishes. Whether you prefer the quicker infusion of hot smoking or the extended subtlety of cold smoking, this homemade smoked salt is best. You have endless possibilities with the choice of wood and the duration of smoking.
Equipment
- Smoker (for both hot and cold methods)
- Wood chips or pellets of your choice
- Aluminum foil drip pan or splatter screen
- Tongs or a spoon for stirring
Ingredients
- 1 1/2 cups Kosher salt or sea salt
Instructions
Hot Smoking Method:
- Prepare the Smoker: Set up your smoker according to the manufacturer's instructions and add your chosen wood chips or pellets. Ensure the temperature is maintained between 225-325°F (107-163°C).
- Spread the Salt: Lay out the salt in an aluminum foil drip pan, approximately 1/8 inches thick, or use a splatter screen to maximize smoke penetration.
Smoke the Salt: Place the salt in the smoking chamber and smoke for 4-6 hours. Remember to stir the salt every 30-60 minutes to ensure even smoking.
- Taste Test: After 4 hours, taste a few salt crystals to determine the desired smokiness level. Adjust the smoking time as needed.
- Store: Once you're satisfied with the flavor, remove the salt and let it cool. Store it in an airtight container for future use.
Cold Smoking Method:
- Prepare the Smoker: Set up your smoker for cold smoking, maintaining a temperature below 80°F (27°C). Use a smoke tube or similar device for consistent smoke generation.
- Spread the Salt: As in the hot method, lay out the salt in an aluminum foil drip pan or a splatter screen.
- Smoke the Salt: Place the salt in the smoking chamber and cold smoke for 10-12 hours, occasionally stirring to ensure even smoke penetration.
- Taste Test: Similar to the hot method, taste a few salt crystals after 10 hours to check the smokiness level and adjust the smoking time if needed.
- Store: After reaching the desired smokiness, remove the salt, let it cool, and store it in an airtight container.
