Mesquite Smoked Salt
This bold smoked salt is cold smoked with intense mesquite wood chips, developing a deep, earthy BBQ flavor. It is the ideal companion for beef, pulled pork, and hearty sauces. The salt gives every dish an authentic Southern BBQ character.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Mix sea salt, smoked paprika powder, and black pepper well and spread thinly on a smoking rack.
Cold Smoking
10-14 hrs.Keep the smoker at a maximum of 25 °C and use mesquite wood chips sparingly. Smoke the salt mixture for 10 to 14 hours, turning twice.
Cooling and Storage
12 hrs.Let the finished smoked salt air out openly for 12 hours so that excess smoke aromas can mellow. Then store in an airtight container in a cool, dark place.
Pro Tip
Mesquite burns very intensely – use less wood than with other wood types to avoid overpowering the flavor. Take short smoking breaks.
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