Apple Wood Smoked Salt
Fine or medium-coarse sea salt is cold-smoked with applewood to develop a mild, fruity-sweet smoke flavor. Applewood smoked salt is particularly suitable for poultry, fish, and desserts. Its light color and delicate flavor make it an elegant finishing salt.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesSpread fine sea salt thinly (max. 0.5–1 cm) on flat wooden boards or untreated trays. The surface area should be as large as possible. Cool the smoker to below 30 °C and prepare applewood chips.
Cold Smoking with Applewood
3–6 hoursPlace applewood chips in the smoking tray and ignite. Cold-smoke the salt for 3–6 hours. Stir gently every 1–2 hours. Applewood produces a mild smoke flavor, so 3 hours yields a subtle result and 6 hours a more intense one.
Post-drying and Storage
12–24 hoursAllow the smoked salt to air-dry openly on the trays at room temperature for 12–24 hours. Then fill into clean, dry jars with lids. The salt keeps practically indefinitely when stored dry and away from light. Use as a finishing salt by sprinkling directly before serving.
Pro Tip
Use only natural applewood chips without additives for apple smoked salt to avoid distorting the characteristic fruity aroma. Fruit wood produces less bitterness than hardwood.
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