Smoked Salt
🇺🇸 United States
Ingredients
- 1 cup coarse sea salt or kosher salt
- 1 cup flaky salt
- wood pellets or chips (applewood, alder, hickory, oak, or mesquite)
Steps
- Spread the salt in a thin, even layer on a splatter screen or foil tray.
- Load a pellet tube with wood chips and light it.
- Place the tube in an unlit grill or smoker, then add the salt tray inside and close the lid.
- Smoke the salt, stirring occasionally, for 2-4 hours for mild flavor, 8-12 hours for stronger flavor, or up to 24 hours for intense smokiness.
- Let the salt cool if needed, then transfer to an airtight container and store in a cool, dry place.
Notes
Smoking time controls intensity: shorter for mild, longer for strong or BBQ-style smokiness.
Source: www.africanbites.com