Updated: Jan 21, 2021
Smoked salt is extremely easy to do and a fantastic way to infuse smoke flavor into your cooking. This is a very versatile and customizable dish as you can use a variety of woods as well as herbs should you desire. This is the base recipe to allow you to explore into new areas.
This recipe also makes a great gift idea for those special foodies in your life.
Smoked salts add a wonderful dimension to foods. In this recipe I used flaky salt, coarse salt works great too, as I love the crunch and flakiness the salt brings to a dish. I use this as a garnish to steaks and vegetables.
You can use many different types of salt but DO NOT use iodized table salt.
You can use a variety of woods as well. For this cook I used Hickory as I feel that brings full flavor. Another popular wood is apple wood for its milder infusion. but, feel free to play around and have fun with it!
Prep Time: 1 minute
Cook Time: 4-24 Hours
Flaky or coarse (non-iodized) Salt
Step 1: Preheat your smoker to 165-180° Fahrenheit. If using a Traeger or pellet smoker, set to 165°.
Step 2: Place your salt on a baking sheet and place in the smoker. Smoke for 4-24 hours mixing every 30-60 minutes. The longer you smoke the salt, the darker in color and more smoke will be infused.
Note: This will stay good in an airtight container forever as salt doesn't go bad. However, be sure to store in an airtight container to maintain the full flavor profile.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)