13 January 2011

Smoked salt

Whole foods charges a lot for smoked salt. Everyone charges a lot for smoked salt. And commercial smoked salt is, quite frankly, awful. The flavour is rather like licking the inside of an ashtray.

If you smoke meat, it's not hard to smoke salt. We start with:
10 tbsp salt (roughly)

Place salt in a non-reactive container. Like Pyrex or Le Creuset. Place in your smoker, while smoking something else. I always smoke my salt while smoking some other source of meat. Like pulled pork. Or brisket.

Smoke your salt at 200-225 °F, in the low-and-slow range for your brisket or pulled pork. 4-9 hours, until it reaches the smokiness that you prefer. You'll notice it picks up colour.

Smoked salt

Smoke until you're delighted by the colour and the smell. Remove and cool. Remove any chunks of crud that have managed to land in your salt. Tightly seal the salt in a container. Smoked salt will add smoky, salty flavour to whatever you add it to (for example, chili or the outside of fish or chicken).

No comments:

Post a Comment