Flavored and infused salts are pretty trendy right now, and as with most trendy products they come with a hefty price tag. Could I make my own smoked salt? Why not give it a try!
All you need is some kosher salt (or sea salt) and a way to smoke it. We used our Bradley Digital Smoker, but even a Weber kettle grill can be converted to smoke this.
Pour the salt into relatively flat containers – you’re going for surface area here since the smoke is going to adhere to the outside of the salt rather than penetrating. I used several single-use aluminum containers.
Set the containers in your smoker and start smoking. I used a combination of wood chips including Apple, Cherry, Pecan, and Mesquite. You don’t need any heat to smoke salt and our Bradley allows us to cook with smoke only. If you are using a Weber or other charcoal application, use just enough coals to keep the wood smoking.
We stirred it around periodically, about every 2-4 hours.
See how it’s starting to turn colors.
Smoke it until all the salt gets that nice goldenish, smoked color. We smoked ours for about 18 hours (we didn’t check it every 2 hours overnight, just left it continue smoking).
Here’s a comparison between plain kosher salt and the smoked salt.
This goes great anywhere you would typically add salt but want to add a little smoky flavor. I’ve used it on steaks that I cook indoors in the winter, or sprinkled on burgers. It makes it taste like summer even in the cold Minnesota winter!
- Kosher salt
- Wood chips for smoking
- Pour the salt into single use aluminum containers, in relatively thin layers about a ½ inch or so.
- Smoke until it turns a nice golden-smoky color, about 18 hours.