It is my belief that in the culinary realm, people fall into one of two groups; sweet and salty.
Take my husband as a for instance. While he can take or leave the bag of potato chips and pretzels, putting a pan of gooey, rich brownies in front of him is a good way to insure that he’ll be ten pounds heavier and you’ll have an empty brownie container to clean.
Myself, on the other hand, I’m all about the salt. I might even be considered a bit of a salt connoisseur. I have a broad assortment of salts in my cabinets, purchased from high end stores all the way down to the basic blue container that was bought at our local grocery.
One of my favorites, however, isn’t one I bought. It’s one I made it took over 15 hours in a smoker cooker, but the result is a smoked salt that was beautiful in color and delicious in flavor.
While it’s time consuming, it’s simple to make. As long as the salt is stirred occasionally and the temperature is maintained, it can be done within a day.
Methods of Cooking this Recipe
- 1 pound kosher salt
- Lang Smoker Cooker
- Lump charcoal
- Smoke wood chunks, mesquite, apple, hickory, etc.
- A metal spatter guard with the plastic handle removed
- Soak the wood chunks well. and prep the Lang Smoker Cooker with the lump charcoal or whatever your preference as long as it doesn't include any kind of lighter fluid (that will taint the flavor of the salt horribly).
- Arrange the splatter guard on the grate and pour the coarse salt on it, spreading the salt to cover the entire surface.
- Maintain the heat of the smoker at 225, adding charcoal and wood chunks as necessary. Stir the salt every two hours, breaking up and chunks that might stick together.
- After 12 hours, the salt will be lightly smoked, perfect for those who just want a hint of smokiness. If a more bold flavor and color is desired, continue smoking the salt for an additional 12 hours.
- Cool the salt completely, then store in an airtight container.
And it makes an outstanding gift.