Chili Smoked Salt
Smoked SaltOtherCold SmokingEasy3-4 hrsmax. 25°CHickory, Mesquite
Hot and intensely smoky salt with chili heat, perfect for finishing grilled food and dips.
Ingredients(for 0.5 kg)
Coarse Sea Salt250 g
Ground Chili10 g
Chipotle Powder5 g
Smoked Paprika5 g
Instructions
1
Preparation
10 Min.Thoroughly combine sea salt, chili powder, chipotle and smoked paprika, then spread evenly on a flat wire rack or baking sheet.
2
Smoking
3-4 Std.Keep smoker at maximum 25°C and cold smoke the salt for 3-4 hours with hickory and mesquite, stirring once after 2 hours.
3
Drying
1-2 Std.After smoking, let the smoked salt air dry at room temperature for 1-2 hours so it does not clump.
4
Filling
5 Min.Fill the finished chili smoked salt into clean airtight jars and store in a cool, dark place.
Pro Tip
The finer the salt, the faster it absorbs smoke – stir briefly after 2 hours for a more intense flavour.
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