How To Smoke Salt
Enhance your seasoning game by infusing coarse salt with rich, smoky flavor using a classic low and slow smoking method. Infusing salt with smoke is a simple yet flavorful way to elevate your seasoning game to add flavor to your favorite grilled meats, marinades, eggs, and popcorn!
Equipment
- Foil Pan
Ingredients
- 2 cups Coarse Kosher Salt you can also used maldon or Himalyan salt if desired
Smoke Salt Pepper Garlic Blend (amazing with beef and veggies)
- 2 cups Smoked Salt
- 1 cup Garlic Powder
- 1 cup Coarse Black Pepper
Citrus Smoked Salt Blend (great on veggies, fish, and poultry)
- 2 cups Smoked Salt
- 2 tbsp Lemon Zest
- 2 tbsp Orange Zest
- 1 tbsp Lime Zest
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 tbsp Black Pepper
- 1/2 tsp Red Pepper Flakes optional
Smoked Herbed Blend (all purpose- great for breads and dipping oils)
- 2 cups Smoked Salt
- 2 tbsp Dried Rosemary
- 2 tbsp Dried Thyme
- 2 tbsp Dried Oregano
- 1 tbsp Dried Sage
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Black Pepper
Instructions
How To Smoke Infuse Salt
- Preheat the smoker to 200 F.
- Spread the salt in a thin, even layer across the bottom of the foil pan to maximize smoke exposure.
- Place the tray on the smoker’s grates away from direct heat.
- Smoke for a minimum of 2 hours and no more than 4 hours, stirring the salt every 30 minutes to ensure even exposure.
- Let the salt cool completely before transferring it to an airtight container and then use as desired.
General Instructions For Making Salt Blends
- Mix all the ingredients together in a bowl until well combined. Store in an airtight container.
- Use as a seasoning before cooking or as a finishing touch for extra flavor.
Notes
Coarse kosher salt is a good standard salt, but any style salt can be smoked. Play around with a flaky maldon salt or even a Himalayan salt if desired.