Smoked Sea Salt
Category
Extras
Smoke
Servings
12
Prep Time
2 minutes
Cook Time
40 minutes
It's possible to add a dash of smoky flavor to any dish when you include Smoked Sea Salt in your seasoning arsenal. This blend of bright, salty and earthy, smoky flavors is a perfect complement to the natural flavor of any protein. We recommend using a granular salt like sea salt for this recipe because the larger surface area is better for absorbing smoke. For a bolder flavor, fuel up with hickory or mesquite wood pellets, or choose a fruitwood like apple for a milder flavor.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Directions
- For cold smoking, the temperature must be 80°F or below, so we recommend using a Pit Boss smoke tube on your grill. Fill the smoke tube with your choice of pellets, light, and place on the grill.
- Pour the salt into a baking pan or on a piece of aluminum foil with the sides folded up to prevent the salt from spilling.
- The amount of smoke time depends on your flavor preference. Try cold smoking your salt for approximately 20-40 minutes, mixing every 10 to 15 minutes. For a stronger smoke flavor, you can return the salt to the smoker until it’s reached your desired flavor.
- Store in a sealed container until ready for use.