Smoked Salt: How To Make Amazing Smoked Salt
Have you ever wondered how to make smoked salt? Well, wonder no more.
Ingredients needed to make Smoked Sea Salt
To make this smoked salt recipe, you’ll need the following main ingredients:
- 1 aluminum foil in a disposable aluminum pan
- 1 cup(s) Maldon Sea Salt
- 2 cup(s) soaked apple wood chips
- 1 Cameron’s Stovetop Smoked salt
- A little amount of kosher and sea salt
Steps to carry out for making smoked salt
Make sure to follow the following instructions to smoke salt:
To cut a piece of foil approximately 8 inches x 6 inches you should double up the foil to make a small tray.
For adequate smoke, spread the soaked wood chips evenly in the bottom of your smoker.
Put a tray with salt over the top to make sure it’s flat and even.
Smoke salt by leaving it in the smoker for at least 4 hours. Depending on how smokey you want the salt to leave it in the smoker for more or less time.
Once complete, you can store your salt evenly in a sealable container for use when you’re ready to use it.
When to use smoked salt
When your food recipes are not seasoning, there are plenty of other ways to spice up those food recipes that aren’t as salty, and one of them is adding smoke salt to them. Let’s have a look at those scenarios where you can add smoke salts to your food:
- On soups and boiled eggs
- In sauces and stews
- On fries!
- On chocolates
- As a dry rub on other fast foods
- Along with Ceasar or margarita salt, and many more.
Besides these, you can use this salt in your cooking and can use it in your dishes, but you can also use it to season your food.
You can sprinkle it on your food to give it a distinctive flavor. You can also mix it with your other salts to make different flavors.
The type of salt you use contributes to the flavor as well. The majority of smoked salt recipes require Himalayan salt or kosher salt in combination.
It is best to keep it in the fridge so that you can use it as you need it.
How to Smoke Salt Using Two Methods
To smoke salt at home, follow one of these two methods. Both of these of hot smoking salts produce excellent results.
1. Hot smoke method:
To make homemade smoked salt, you need a gas grill with a smoker box or a pellet grill.
Now, put the salt in the disposable aluminum pan and distribute it thoroughly in each layer of your smoker. Now, put the wood chips in the pre-set place for your type of grill.
You’ll find that they work just like chips in any other grill.
After smoking the salt for at least four hours, smoke it for another twenty-four hours until it reached the smokey flavor.
2. Cold smoke method:
Cold smoking salt using a gas grill and cold smoker is one of the easiest ways to smoke salt.
To smoke salt through this method, we will need a gas grill and a cold smoker. These devices use wood pallets to generate smoke and maintain the temperature under the range of 80-90 degrees Fahrenheit.
First and foremost, Spread the salt evenly in a single layer. Then, Place an aluminum pan or a piece of heavy-duty aluminum foil on the grill grates, making sure to fold it evenly.
Pour the salt into the pan and spread it equally in an individual layer. After you’ve prepared your smoke salts for 4 to 24 hours, stir the mixture occasionally until the smoked salt differs its flavor.
Tyes of smoked salts
Smoked Alderwood salts have been slowly smoked over red alder wood, which is the traditional smoking wood of the North American Indians. This is the perfect tool for adding a rich, natural flavor to a wide range of dishes. It’s also incredibly easy to use!
Smoke mesquite salt gives it a distinctive sweet flavor that’s straight from the great state of Texas. This is the official salt of the Texas Barbecue. It’s perfect for cooking red meats, poultry, or even just about any foods cooked on the grill.
It is a Chilled smoked salt that is made by smoking the natural chard which has been used in French chardonnay. A smoky flavor and an even better sauce. Try this recipe out on salmon, shrimp, scallops, or calamari.
This is the type of salt that is naturally smoked with a combination of seven specific kinds of woods that takes around three weeks to give rise to a hearty smokehouse dessert. It is the best salt for smoked foods is Extra Bold Smoke Salt. Use in marinades, sauces, stews, chili, and soups. I love to shake some over the top of steaks, chicken, beef and salmon for the fresh “hot off the barbecue” flavor
There are different kinds of salt, and you need to choose the right one. You can choose between fine, kosher, and coarse salt. The difference between these salts is that the finer the salt, the less sodium chloride is in it. When it comes to smoked Hickory salt, It proves a worthy choice for you, as it is better for your health. This is the salt that we use to season our BBQ meats, as well as for flavoring our sauces.
Reasons why you should make your own smoked salt:
There are many reasons why you should make your own smoked salt. But here In this post, we’ll cover some of the best reasons to make your own smoked salts:
First and foremost, the stuff tastes fantastic.
It’s a perfect finishing salt, but also a delicious addition to tomato soup, avocados, and any other dish that needs a little smoky flavor. It’s as good, if not better than some of the gourmet coarse sea salt you buy in the grocery store.
Second, it is very simple to get it prepared at your home with an affordable budget.
As most of the fancy finishing salts are super expensive so going for a homemade smoked salt is a better option to go for. You can get a smoky flavor as you want and with this desired flavor you have a chance to save a load of money.
Last but not the least, Smoke salt is a perfect gift for any foodie or BBQ fan on your holiday gift list!
It’s a must-have for your barbecue gift basket and perfects to give as a hostess gift at the next party.
FAQs Related to Smoked Salt recipe
What is Smoked Salt?
Smoked salt is salt that, over the span of a couple of weeks, has been slow-roasted over wood (pellets), allowing it to char and collect a smoky flavor in addition to the standard salt flavor.
The common types of wood used to lend salt a smoky flavor are oak, mesquite, cherry, maple, hickory, applewood, and alder wood. The type of salt you use contributes to the flavor as well.
Smoked salt is a different type of salt from flavored salt. Fine-grain salts don’t taste very good. They’re only useful if you want to keep the amount of sodium in your food down, and there’s no flavor.
If you want to add a smoked flavor to your BBQ, cocktails, or soups, smoked salt is the way to go.
Is smoked sea salt healthy?
Smoked sea salt offers two key benefits. It’s used as a rub with herbs and spices and yes It’s a healthier, and natural choice compared to refined table salt.
Does smoked salt taste different?
It’s true that it is possible to smoke fine grain salts like table salt, but they will not pack as much flavor as coarse salts. Smoked salt differs from other salts, which are usually flavored with liquid smoke or artificial additives.
What are some good salt options to smoke?
Some good salt options to smoke include coarse sea salt and Morton kosher salt which furnish the salt with a smokey flavor.
How long will smoking salt last?
Smoked salt is an aromatic salt that has been smoked for up to 14 days.
BBQ is more than a profession for Pit Master Chuck Gonzalez it’s a way of living. Chuck has traveled the country cooking, eating, and grilling all different styles of BBQ for the last 19 years. From propane to pellets, smokers to charcoal if it’s related to BBQ, Chuck has tried it.