Last week we smoked ground beef and today we are smoking… salt! I find myself using more and more flavored salts these days–I have ramp salt, and all sorts of smoked salts, and even one specifically for apple pie desserts! But despite how fancy these salts may seem, it is very easy to make your own smoked salt rather than buy it. Smoked salts are expensive at the store and can be made at home in 20 minutes with regular table salt. So today I’m going to show you how to smoke salt! You’ll soon be an addict just like me.
How to Smoke Salt:
You don’t need a smoker for these; just a stovetop, a wide, deep pot or wok, and some wood chips. Coarse sea salt is a great option if you have it.
Mix the smoky results with lemon zest, dried chili peppers, dried herbs, or even roasted garlic for a special finish to dishes from seafood to scrambled eggs. You can experiment with various wood chips to see what you like, then store them in small jars.
Try this at home, in 20 minutes you will have a delicious condiment that is far less expensive. It also makes a great gift bottled up with a nice label.
What is your favorite way to use smoked salt? Share with me in the comments or on Instagram and Facebook!
How to Smoke Salt
- ½ cup salt
- Line the bottom of a wok or wide, deep pot with aluminum foil and place 1 cup of wood chips on top.
- Lay another piece of foil gently above it, leaving plenty of air. Pour your salt evenly on the surface and place the lid on the pot.
- Turn the burner on medium heat and let the salt smoke for 20 minutes. You may want to turn your stove vents on, though it won’t become overwhelmingly smoky. If the smoke seems too intense, turn down your heat.
- After 20 minutes, turn off the heat and leave the covered pot as is for 5 minutes to let the smoke subside. Remove the lid and top piece of tin foil and pour the salt into a storage jar with a lid to keep by your stove.