Have you ever wondered how to smoke salt?
It’s a great way to add a smoky flavour to your food.
Smoking salt is easy and can be done with just a few simple ingredients. Read on for instructions on how to smoke salt at home.
You’ll be cooking up smoked dishes in no time!
For those of you who are shocked, “people smoke salt??” yes, smoking salt as a practice has been around for a long time enough, but it’s been a bit of a secret up in the sleeve of culinary players.
But let this post bring you the fantastic recipe of smokey flavour in whatever you want to cook.
Now let’s talk about what exactly smoked salt is.
What Is Smoked Salt?
Smoked salt is a type of salt that has been smoked over a fire and has a smoky flavour, and can be used instead of regular salt in recipes.
Salt flakes laced with unprocessed wood smoke are known as smoked salts. This product has no artificial flavouring or colouring. The salt is smoked with bark-free woods for two weeks, and Wood contributes its flavour profile to the salt.
Smoked salt enhances the saltiness of a dish while imparting the smokiness of burnt wood and the distinct flavour of several types of wood. It’s great for everyone, from meat-eaters to vegans and vegetarians, who wish to add a smoky flavour to their barbecue.
The resulting smoke flavour is heavily influenced by the type of wood used to smoke the salt. Oak, mesquite, cherry, maple, hickory, applewood, and alder wood are the most commonly used woods to impart a smoky flavour to salt.
Types Of Smoked Salts
When it comes to smoking rock salts, there are a few different types that you can choose from. The most common type is the pink salt, also known as Himalayan salt. This salt is mined from the Himalayas and is considered one of the purest salts available. It has a mild flavour and a slightly pink colour
Another type of smoked salt is black salt, made from Indian sulphurous mineral deposits. It has a strong, sulfuric flavour and a deep black colour. Black salt is often used in Indian cuisine to give dishes a unique taste.
Finally, there is white smoked salt, which is made from evaporated seawater. This salt has a mild flavour and a light white colour and is often used in seafood dishes to enhance the seafood taste.
Smoked salts are a great way to add a unique flavour to your dishes. They can be used in both savoury and sweet dishes, and they are a great way to add some depth of flavour to your cooking.
How To Smoke Salt?
Smoking rock salt is a process of using smoke to infuse flavour into the meat.
It is similar to cold smoking, except that the temperature is kept at a consistent level to prevent the meat from cooking. The best way to smoke salt is to buy a smoker box or a device that can create smoke without heat. The smoke is then passed through the rock salt and into the food.
The food will absorb the flavour of the smoke, and the salt will help preserve it.
Smoking salt is simple, but it takes some practice to get it right. The key is to keep the temperature low and the smoke consistent. With a bit, of course, you’ll be able to create delicious smoked foods full of flavour.
How to Smoke Salt in Two Different Ways
To smoke salt at home, use one of the two ways described below.
Hot smoke method:
- A gas grill equipped with a smoker box or a pellet grill for hot smoking rock salts is perfect.
- The grill should be preheated at 275 degrees Fahrenheit.
- Distribute salt equally in a single layer in a disposable aluminium pan.
- Add your wood chips according to the manufacturer’s instructions for your grill model.
- Smoke the salt for at least four hours and up to twenty-four hours, stirring regularly until the desired taste is achieved.
Cold smoke method:
- A gas grill and a piece of cold smoker equipment, such as a pellet smoke tube, are required to cold smoke salt.
- This system generates smoke from wood pellets while maintaining the grill temperature below eighty degrees Fahrenheit.
- Directly on the grill grates, place an aluminium pan or a piece of heavy-duty aluminium foil folded up at the edges.
- Fill the pan halfway with salt and evenly distribute it in a single layer.
- Smoke the salt for four to twenty-four hours, stirring regularly, or until the desired level of smoky flavour is achieved.
How To Use Smoked Salt?
You can use smoke salt in many ways, like when you want to add some richness and aroma to your food. With so many different flavours to choose from, there are almost no limits to what you can come up with.
Smoked salt is used in a lot of different ways. Here are just a few:
- You can use smoked salt in place of grilling if you don’t have a BBQ or grill or if you want that flame-grilled taste without the work. Everything will taste better if you add a slightly smokey flavour to anything from meat to seafood to veggies.
- Smoked salt is a great way to spice up a snack. Sprinkle it on a grilled cheese. A salad with cucumbers and cherry tomatoes would be good.
- Putting some on your eggs or avocado can make your breakfast more interesting.
- You can use smoked salt in sauces, stews, marinades, and soups if they need a little smoke.
- Whether you use it on its own or with other herbs and spices, smoke salt can make your meats even better. Just about everything tastes better when it has been smoked. This could be salmon or chicken or hamburger patties or steak.
- The salt on the rim of a bloody mary, for example, will make your drink taste better than ever.
- Make your sweet dishes more interesting by adding smoked salt to them. It works like a charm when you add salted caramel ice cream! You can also put it in smokey bourbon syrup.
If you use our smoked salts, your meals will be completely different. Unfortunately, we can’t think of a better way to add that delicious smoky taste to your food at home.
What Is Your Smoked Salt Recipe?
Smoking salt is very simple, and there’s little to no chance of going wrong with it.
Make sure you have everything you need to smoke cold.
As for us Bakers, we like to use a pellet tube smoker for cold smoke because it makes a lot of smoke while keeping the temperature of our grill at a low 80 degrees F, which is what we like to do.
We then take a rimmed baking pan. This, you can make your own. It is easy to make your own, and you can throw it away when you are done with it.
The trick is to pick up some heavy-duty aluminium foil and fold and crimp the edges to make a pan for your salt. Your pan should look even.
Now you can begin smoking! The fun starts here.
You can pick your adventure and smoke the salt for as long as possible.
At least 4 hours should pass before putting the salt in the smoke.
You should stir the salt every hour to ensure it doesn’t burn. It’s OK to taste things as you go and keep salt in the smoke for up to 24 hours!
After 4 hours, the salt will turn yellow and have a mild taste. Give it 6 hours, and the salt will start to turn brown, and the salt will taste a lot better.
After 12 hours, you’ll see a significant colour change, and your smoke will have a very strong taste. After 24 hours in the smoke, the salt will make your taste buds tingle with smoky goodness.
Remove and then start demonstrating your cooking magic.
It’s time to remove the salt when it’s at the right level of flavour. We usually use spice bottles and give them out as gifts.
What To Cook Using Smoked Himalayan Rock Salt?
One of the best ways to cook using smoked Himalayan rock salt is to smoke it over an open flame.
This will give your food a unique flavour that is smokey and salty. You can also use smoked rock salt to season meats before cooking them. This will help to tenderise the meat and give it a delicious flavour. Another great way to use smoked rock salt is to add it to soups and stews. This will provide them with a smokey depth of flavour that will please your taste buds.
So if you are looking for a unique and flavorful way to season your food, try using smoked Himalayan rock salt.
Our favourite smoked Himalayan rock salt recipe
Shrimp Skillets Cooked On Himalayan Rock Salt
What do you need:
- Parchment paper
- Shrimp Skillet (peeled)
- Smoked Himalayan Rock Salt (2 cups)
- Olive Oil ( two spoons)
- Lemon/ Lime juice
Prep Time: 10 Mins Cooking Time: 10 mins
Process:
Aluminium foil should be used to line a heavy skillet. Fill the pan halfway with rock salt—Preheat over a medium-high heat source. Toss shrimp with a teaspoon (or more) of olive oil and arrange in a single layer on the heated salt bed.
Cook, flipping once until the shrimp are brilliant pink on both sides. Arrange cooked shrimp on a serving plate and sprinkle with the remaining teaspoon of oil, some green onions and freshly squeezed lemon juice to taste.
Where To Buy Smoked Himalayan Rock Salt?
When it comes to finding the best quality Himalayan rock salt, there is only one place to shop – Bakersalts. We source our salt directly from the Himalayan mountains, and each batch is carefully inspected for quality.
Our smoked Himalayan rock salt is perfect for use in cooking, and its unique flavour will take your dish to the next level. Plus, we offer FREE shipping on all orders over $50, so you can stock up without breaking the bank.
So what are you waiting for? Click here to buy smoked Himalayan rock salt from Bakersalts today!
