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After smoking peppercorns, the next logical thing to smoke was salt. I love smoked sea salt, it really adds a nice slightly smoky flavor to dishes. If you have your smoker already fired up for other things, such as pork butt or brisket or ribs, you often have a little space leftover. No point in wasting all that great smoke, just add some sea salt to a pan and place it on the smoker until it starts to darken in color.
Easy And Well Worth The Effort
I actually used a mix of Himalayan pink salt and coarse sea salt. The textures between the two are slightly different, and they brought different colors to the final mix of smoked salts. I keep the smoked salt in an air-tight container right by my prep area. I still keep a salt pig nearby for those dishes where I don’t want that addition of smoke in my salt.
- Pecan wood chunks
- Provides a rich & Sweet flavor
Also try smoking some peppercorns. You can put them on your smoker at the same time that you’re smoking sea salt.
Smoked Sea Salt
Equipment
Ingredients
- 1 cup coarse sea salt
Instructions
- Fire up your smoker for 250 F. Use a good amount of wood. You want a good amount of smoke to flavor salt. If your smoker has a water pan, such as a Weber Smokey Mountain, do not add water to the pan.
- Spread salt out in a 9″ x 5″ pan and place onto the smoker.
- Smoke for 4-6 hours or until the salt is darker in color.
Notes
Nutrition
Nutritional values are approximate.
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