How to Smoke Salt
Enhance your seasoning stash with a fun salt for grilling and smoking vibes, even on crazy weeknights when you don't have time to light the grill.Makes 2 cups smoked salt
Servings 96
Equipment
- 1 pellet tube
- 1 fine-meshed screen (a splatter screen works well)
Ingredients
- 1 cup (250g) coarse sea salt or kosher salt
- 1 cup (250g) flaky salt
- wood pellets or chips (applewood, alder, hickory, oak, and mesquite are common choices)
Instructions
- Place your choice of salt on the splatter screen or foil tray. I used two types of salt: flaky and kosher.
- Carefully spread the salt in a thin layer to ensure even smoke distribution and penetration.
- Load the pellet tube with wood chips, then light it. Put in a clean grill or smoker (without lighting them), carefully transfer the salt inside, and close the lid. Stir occasionally for better smoke penetration.
- For a milder smokiness, 2-4 hours will be enough. If you want a stronger flavor, smoke salt for 8-12 hours, and for that intense BBQ vibe, up to 24 hours will do you well.
- Let the smoked salt cool if needed, then transfer it to an airtight container and store it in a cool, dry place.
Notes
- Play around with the smoking times to figure out how long it takes to deliver the flavor you like best.
- Taste the salt periodically as it smokes, and take it out when it reaches the desired intensity.
- Please remember that the nutritional data is a rough estimate and can vary enormously based on the ingredients used in the recipe.
Nutrition
Serving: 1teaspoon | Sodium: 1910mg | Potassium: 0.4mg | Calcium: 1mg | Iron: 0.02mg