Whisky Smoked Salt
Coarse sea salt is first soaked with whisky and then cold smoked to create a complex, spicy flavor profile. The combination of whisky notes and beech smoke produces an extraordinary finishing salt. Perfect for steaks, soups, and sauces.
Ingredients(for 1 kg)
Instructions
Whisky Soaking
30 minutesDrizzle the coarse sea salt with whisky in a bowl and mix thoroughly. Spread the salt evenly on a flat baking tray or wire rack and let rest for 30 minutes at room temperature.
Cold Smoking
6-8 hoursPlace the prepared salt in the smoker pre-cooled to below 30 °C. Cold smoke with the beech-oak wood blend. Turn and loosen the salt every 2 hours so it absorbs smoke evenly and dries.
Drying and Bottling
12-24 hoursAfter smoking, let the smoked salt dry completely in open air until it flows freely. Then fill into airtight jars and store cool and dry. The flavor matures within 2-3 days.
Pro Tip
Use a peaty Islay whisky for a more intense smoke flavor, or a mild Highland whisky for a subtler result. Do not let the salt dry completely before smoking – the residual moisture helps absorb the smoke.
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