https://wikirecipe.app/index.php?action=history&feed=atom&title=Ingredient%3ASmoked_saltIngredient:Smoked salt - Revision history2026-10-16T22:14:51ZRevision history for this page on the wikiMediaWiki 1.43.11https://wikirecipe.app/index.php?title=Ingredient:Smoked_salt&diff=215&oldid=prevKorostysh: 1 revision imported2026-10-16T15:52:54Z<p>1 revision imported</p>
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</table>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Smoked_salt&diff=214&oldid=prevwikipedia>Unknown user at 15:52, 16 October 20262026-10-16T15:52:53Z<p></p>
<p><b>New page</b></p><div>[[File:Smoked_salt.jpg|thumb|right|300px|Brownish, coarse smoked sea salt]]<br />
Smoked salt is an aromatic salt that has been cold-smoked over a wood fire. It carries an incredibly intense, savory, campfire aroma that can instantly impart a barbecue flavor to dishes cooked indoors. <br />
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== Origin ==<br />
Smoked salt is created by placing coarse sea salt or flaky salt into a cold smoker (usually over hickory, applewood, mesquite, or alder wood) for anywhere from 5 to 14 days. Because salt absorbs smoke very efficiently, it requires no artificial flavorings or liquid smoke—just time and real wood fire.<br />
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== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving.''<br />
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{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~38,000 mg <br />
|}<br />
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== Culinary Uses ==<br />
* Ideal for dry-rubbing meats (like brisket or pork shoulder) before cooking them in an oven or slow cooker to simulate outdoor smoking.<br />
* Sprinkled over vegetarian dishes like roasted mushrooms, eggplant, or baked beans to add deep, meaty umami.<br />
* Can be used as a finishing salt for burgers or even chocolate desserts for a savory, smoky twist.<br />
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== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Sea_salt]]<br />
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[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>wikipedia>Unknown user