If you haven’t noticed, flavored salts are becoming wildly popular. On a recent trip to Whole Foods, I spotted an aisle-end display with no fewer than a dozen varieties: some infused with spices, some mined or harvested from exotic locales, and some smoked. Smoked salts – salts that have taken on the flavor of a particular burnt wood – are an excellent way to add a deep, campfire flavor to dishes. I use them all the time in dry rubs, and as a substitute for the flavor you get from actually cooking over wood. In this video I’m using hickory chips, but another popular option is to flavor your salt with by smoking the wood from old wine barrels. Needless to say, you’ll save a ton of cash on specialty salts, which, of course, you’ll need to import all those ancient wine barrels from Bordeaux!
7 comments on “DIY Hickory Smoked Salt”
I find that smoked salt imparts more aroma to a dish than actual flavor; although, I’ve never used one in a dry rub, or say a salt dough — not really cost effective unless you smoke your own — so I don’t really know how conclusive my observation is. Great vid!
Scott! Say it ain’t so! You’re smoking salt on a propane grill? *trying not to be a bbq snob*
Okay, this is an acceptable alternative to the real deal. But charcoal grills are cheaper, easier and only slightly slower to light. /rant
Seriously though, nice vid. More people should make smoked salt. Me, I make it while I’m smoking something else, like a brisket. But however folks make it, they should make it, and use it frequently. Yum.
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Thanks for sharing. Whenever visiting Walla Walla from Seattle, I make a point to visit Salumiere Cesario, which has a great selection of gourmet salts. Until now I had never thought of smoking my own. Thanks for the idea!
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