What is Smoked Salt — Recipe of Smoked Salt?

Smoked salt is 100% what we get from the name. It is the sea or pink Himalayan salt granules, expose to the smoke from real, untreated wood for 14 days. During this time, the flakes get a smoky aroma and become enriched with the flavor of the type of wood use.

It is pure, having no added flavor and color. The taste is mostly delicate, mild, or bold, depending on the kind of wood.

It enhances the salinity of a dish, also imparts smokiness and a unique flavor to the food.

This is perfect for vegetarians and meat-eaters and can be used in many recipes to add smoke flavor like meats, vegetables, and more.

flavored Salt as it is pure and does not contain any additives.

Ways to use Smoked Salt:

Here are some of its uses

• To season fries, sandwiches, and other snacks.
• To enhance the taste of grilled food like vegetables, chicken, and fish.
• You can add a pinch of it in sauces to give a smokiness to your marinations.
• Add some smoked salt into your drinks like a margarita to have a tasteful cocktail experience.
• A pinch of it on sweet dishes like ice creams and fresh fruits increases the taste and flavor.

Best kind of SALT to smoke

You can use Different salts with large flakes to smoke. However, Himalayan Salt is one of the best and commonly use varieties to smoke.

Sea and kosher are the other options that can be used.

Best kind of wood for smoking

The choice of the wood to smoke the salt depends on the flavor you prefer.

Some of the choices are

• Hickory
• Applewood
• Oak
• Mesquite
• Pecan

Hickory or Mesquite provides bold flavors. Pecan gives a nutty taste while, for a sweet flavor, Apple Wood is always a good choice.

The hickory, apple, pecan, and oak are the most commonly used smoked salts.

Let’s explore these salts in detail.