Smoked Salt
Author: WooPigFoodie
Recipe type: BBQ
Cuisine: BBQ
- Kosher salt
- Smoker (use hickory wood for a deeper smokiness and oak or pecan for a lighter smokiness)
- Pour the kosher salt into a smoker-proof pan. (The pan will get blackened in the smoker, but a good scrub in the sink should take care of that.)
- Smoke the salt in the smoker for about an hour. Stir it every 15 minutes while smoking, to get an even golden color throughout.
- Store the salt in a mason jar. Keeps indefinitely.
Recipe by WooPigFoodie at https://www.woopigfoodie.com/smoked-salt/
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