Beech Smoked Sea Salt
Fine or coarse sea salt is cold smoked exclusively with beech wood, giving it a classic, mild smoke aroma. Beech smoke is considered one of the purest and most balanced smoke flavors and is ideal for beginners. The finished salt is a versatile finishing salt for meat, fish, vegetables, and eggs.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesSpread the sea salt on a flat baking tray or smoking sheet in a layer of maximum 1 cm. Fill the smoker with beech wood flour and let it cool to below 30 °C.
Cold Smoking
8-12 hoursSlide the salt into the smoker and cold smoke with beech wood smoke at below 30 °C. Turn and loosen the salt every 2-3 hours. Regularly monitor and adjust the smoking temperature.
Drying
6-12 hoursRemove the finished smoked salt from the oven and let it dry completely on the tray at room temperature until it flows freely. Then store in airtight jars. The smoke flavor matures for 24-48 hours afterward.
Pro Tip
For a particularly even result, turn and loosen the salt with a spoon every 2-3 hours. The thinner the salt layer, the more intense and even the smoke flavor.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.