Ingredient:Smoked salt
From Wiki_Recipe
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.
Origin
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.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving.
| Nutrient | Amount |
|---|---|
| Calories | 0 kcal |
| Sodium | ~38,000 mg |
Culinary Uses
- Ideal for dry-rubbing meats (like brisket or pork shoulder) before cooking them in an oven or slow cooker to simulate outdoor smoking.
- Sprinkled over vegetarian dishes like roasted mushrooms, eggplant, or baked beans to add deep, meaty umami.
- Can be used as a finishing salt for burgers or even chocolate desserts for a savory, smoky twist.
