Perfect for personal use or gift giving, this Homemade Smoked Salt adds a depth of flavor to anything it’s sprinkled on, from eggs to chocolate.
It is my belief that in the culinary realm, people fall into one of two groups; sweet and salty.
Take my husband as a for instance. While he can take or leave the bag of potato chips and pretzels, putting a pan of gooey, rich brownies in front of him is a good way to insure that he’ll be ten pounds heavier and you’ll have an empty brownie container to clean.
Myself, on the other hand, I’m all about the salt. I might even be considered a bit of a salt connoisseur. I have a broad assortment of salts in my cabinets, purchased from high end stores all the way down to the basic blue container that was bought at our local grocery.
One of my favorites, however, isn’t one I bought. It’s one I made it took over 15 hours and a bunch of charcoal, but the result was a a smoked salt that was beautiful in color and delicious in flavor.
While it’s time consuming, it’s simple to make. As long as the salt is stirred occasionally and the temperature is maintained, it can be done within a day.
And it makes an outstanding gift.
The salt is actually very simple to make. All you need is a grill, a soaked chunk of your wood of choice (I used apple wood), a spatter guard with any plastic parts removed, kosher or coarse sea salt, and time.
Doug and Sophie tried the salt and gave a shrug. Peasants. I thought it was fantastic. I’ve already used it on a ton of foods, from eggs to popcorn to chicken. The smokiness doesn’t overpower (especially since I didn’t smoke mine for a full 24 hours), but just gives a hint of flavor, that je ne c’est quoi that puts a dish over the top.
If you’d like to see the recipe, you’ll need to head over to Lang Smokers to see it. Be sure to say hi to the folks over there while you’re visiting. They’re pretty awesome.