How to Smoke Salt - Part 5 of Smoking and Curing Foods - Smoke Daddy Cold Smoke Generator
Recipe type: Smoking & Curing
Smoked salt is really easy to make in a hot or cold smoker. Smoked salt adds a whole new dimension to grilled foods, fried foods and even salads.
- Coarse salt - either Himalayan rock salt or sea salt
- Smoking wood chips of your choice
- The important thing to remember is the differences between sea salts and rock salts. Himalayan rock salt is a compressed, dense salt, and as a result will take on the flavor the smoke, but very little of the color. Sea salt is far more porous and will take on the flavor and color of smoking.
- With the color not being of much importance, I still prefer using Himalayan rock salt for its amazing taste and slight acidity.
- To start, spread the coarse salt evenly across a baking pan.
- Load up your smoker with your favorite wood chips and set these smoking. I am using the Smoke Daddy Cold Smoke Generator for this demonstration and this unit together with any lidded barbecue is the perfect solution for cold and hot smoking.
- Place the pan of salt in the barbecue, close the lid and allow this to smoke for 90 minutes to 180 minutes, depending on your personal preference.
- Remove the salt from the smoker. With Himalayan rock salt you will notice only a slight darkening in color, but the smokey aroma will clearly tell you that your job is done.
- Transfer the salt to grinders and store these in a cool dry place.