📝 About This Recipe
Elevate your pantry with this transformative condiment that captures the primal essence of an open flame within delicate mineral crystals. By cold-smoking premium sea salt over slow-burning hardwoods, we infuse a deep, campfire aroma that turns simple grilled meats, roasted vegetables, or even dark chocolate into a gourmet experience. This recipe focuses on the 'Smoked & Cured' method, utilizing a low-and-slow approach to ensure the smoke clings to every facet of the salt without creating bitterness.
🥗 Ingredients
The Base Salts
- 2 cups Coarse Sea Salt (high quality, non-iodized)
- 1 cup Maldon Sea Salt Flakes (for delicate texture and surface area)
- 1/2 cup Pink Himalayan Salt (coarse grind for mineral complexity)
The Aromatic Infusion
- 4 cups Hickory Wood Chips (soaked in water for 30 minutes)
- 2 pieces Applewood Chunks (for a subtle sweetness)
- 3 pieces Dried Rosemary Sprigs (placed near the heat source for herbal undertones)
- 1 tablespoon Whole Black Peppercorns (to be smoked alongside and discarded)
Moisture & Adhesion Agents
- 2 tablespoons Filtered Water (in a fine mist spray bottle)
- 1/4 teaspoon Liquid Smoke (optional; added to the spray bottle for extra depth)
👨🍳 Instructions
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1
Prepare your smoker for cold smoking. You want to maintain a temperature below 100°F (38°C) to prevent the salt from clumping or the minerals from altering chemically.
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2
In a large stainless steel bowl, combine the coarse sea salt, Maldon flakes, and Himalayan salt. Toss gently with your hands to ensure an even distribution of textures.
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3
Spread the salt mixture across a fine-mesh stainless steel cooling rack or a perforated smoking tray. Ensure the layer is no thicker than 1/4 inch to allow maximum smoke penetration.
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4
Light your wood chips and chunks. Once they are smoldering and producing a thin, blue smoke (avoid thick, white, acrid smoke), place the tray of salt as far from the heat source as possible.
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5
Lightly mist the surface of the salt with the filtered water from your spray bottle. Smoke particles are attracted to moisture; this 'tackiness' helps the flavor adhere.
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6
Close the smoker lid and allow the salt to bathe in the smoke for 60 minutes undisturbed.
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7
After the first hour, open the smoker and use a wooden spatula to thoroughly rake and turn the salt. This exposes new surface areas to the smoke.
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8
Mist the salt lightly again and replenish your wood chips if the smoke production has slowed.
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9
Repeat the raking and misting process every hour for a total of 4 hours. The salt should begin to take on a light tan or golden-amber hue.
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10
Taste a small grain. If you desire a more intense 'bonfire' flavor, continue smoking for up to 6 hours, but 4 hours is usually the sweet spot for versatility.
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11
Remove the tray from the smoker and let the salt sit at room temperature in a dry area for 2 hours. This allows the smoke flavors to 'set' and any residual moisture to evaporate.
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12
Transfer the finished smoked salt into airtight glass jars. Label with the date and the wood type used.
💡 Chef's Tips
Always use high-quality sea salt; table salt is too fine and will become overly bitter. If you don't have a smoker, you can use a charcoal grill with the 'snake method' and a pan of ice under the salt tray to keep it cool. Avoid using resinous woods like pine or cedar, which produce an unpleasant, soapy taste. Store the salt in glass rather than plastic, as plastic can absorb the smoke aroma and degrade over time. If the salt feels slightly damp after smoking, spread it on a baking sheet in a 150°F oven for 15 minutes to fully dry before jarring.
🍽️ Serving Suggestions
Sprinkle over a medium-rare Ribeye steak just before serving to mimic a wood-fired crust. Dust onto fresh watermelon or grilled peaches for a surprising sweet-and-smoky contrast. Use as a rimming salt for a Spicy Mezcal Margarita or a classic Bloody Mary. Fold into softened unsalted butter to create a 'Smoked Compound Butter' for warm sourdough bread. Finish a rich chocolate ganache tart with a few flakes to enhance the cocoa's earthiness.