Smoked Salt

A simple, relatively unheard of technique to add flavor to practically everything, is through smoked salt. This recipe is quick, easy, scalable, and extremely adaptable, making it a perfect addition to the blog. 

To kick off National Barbecue Month, I thought I would start with a quick and simple recipe that can be probably your most used kitchen accessory. Salt is a great product to start with, as it can even smoke in warm up, but you use salt for EVERYTHING. So why not add some smoke flavor to a dish, even if it’s raining or the middle of winter? A container of smoked salt should be in every cooks kitchen.

We really only need the smoker and a pan for this recipe, the smoker  should be at temp, 200-225F before starting. Take a small shallow pan, and add at least a cup of kosher or sea salt, spread out into a thin layer. Smoke for 30 minutes, as a start, and judge from there, making sure to keep the pan away from any potential drippings. Use immediately to season your food, or store in an airtight container until empty.


While I’ve not had a chance to fire the smoker up yet this year, I usually do several cups the beginning of the season, and store for use in everything else. Once I fire up the smoker, I will add the appropriate pictures.


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