Hickory Smoked Salt
Coarse sea salt is cold-smoked to absorb an intense hickory smoke flavor. Thin layers on flat trays ensure maximum smoke absorption. The finished smoked salt is versatile and keeps almost indefinitely when stored dry.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesSpread coarse sea salt in an even layer of approx. 1 cm on flat wooden or untreated trays. Place multiple trays side by side in the smoker to maximize surface area. Cool smoker to below 30 °C.
Cold Smoking
4–8 hoursPlace hickory wood chips in the smoking tray. Cold-smoke the salt for 4–8 hours, stirring every 1–2 hours so all salt crystals are evenly exposed to the smoke. For a more intense flavor, the process can be repeated the next day.
Drying and Bottling
12–24 hoursAfter smoking, allow the smoked salt to air-dry openly for another 12–24 hours to evaporate any excess moisture. Then fill into airtight jars or containers and store in a dry, cool, and dark place.
Pro Tip
Stir the salt every 1–2 hours so that all crystals are evenly exposed to the smoke and a homogeneous smoky flavor develops.
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