Hickory Smoked Salt American Style
Intense American smoked salt with bold hickory flavor, perfect for BBQ rubs and savory sauces.
Ingredients(for 0.5 kg)
Instructions
Preparation
10 Min.Spread Fleur de Sel thinly on a flat wire rack. Optionally mix in a small amount of smoked paprika powder lightly to enhance the later flavor.
Prepare smoker
15 Min.Fill cold smoke generator or smoking spiral with hickory chips. Keep smoker below 25°C and ensure sufficient ventilation to maintain a steady smoke flow.
Smoking
6-8 Std.Place the salt dish in the smoker and cold smoke for 6 to 8 hours. Stir the salt briefly every 2 hours to achieve even and deep smoke penetration.
Resting and storing
1 Std.Let the finished hickory smoked salt rest openly for 1 hour to allow the aromas to settle. Then fill into a dark jar and store in a cool place.
Pro Tip
For an even more intense hickory flavor, split the smoking process over two separate days and let the salt rest openly in between.
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