Jun 17, 2015

Smoked Salt

Smoked Salt

Or lemon smoked salt in my case. After years of buying smoked salt in tiny jars with prices up to €10 per 200 grams and beyond, it finally dawned on me: I can easily smoke my own salt. Why don’t I? And so I did and it turned out fantastic!

I needed a delicately smoked salt for a few special chicken and fish recipes, so I used my Moroccan lemon wood chips and soaked them partly in lemon juice. It created a lovely fresh, clean and light smoke flavour, which was exactly what I was hoping for.

Of course you can use whatever kind of wood chips you like, but I also highly recommend apple or cherry wood!

 

Ingredients:

2 cups wood chips
2 cups kosher or sea salt (nothing too fine)
lemon juice
water

 

Directions:

I’m addicted to big slabs of grilled Greek seasoned meat with a hint of lemon wood smoke. Can’t help it.
Smoked Salt

I soaked a little over 1 cup of wood chips in lemon juice (bottled) and the other half in plain water. Let them soak for at least 1 hour.
Smoked Salt

Spread the salt in a thin layer in an aluminum foil pan (I used two smaller ones).
Smoked Salt

I fired up my big green baby. Drain the wood chips but reserve the lemon juice and water.
Smoked Salt

 
I know not everyone has a big green baby. But don’t sweat it, as long as you have a lid on your bbq, you’re good to go. Just set it up for indirect grilling, and make sure to place the pan on the grid away from the fire.
 

Add a big splash of the water to the lemon juice and let a small handful of chips just float around there.
Smoked Salt

My favourite moment is when you toss the wood chips on the coals. Gets me every single time.
Smoked Salt

I inserted the plate setter, put the lemon/water bowl on top of it and covered it with the grid.
Smoked Salt

The salt goes right on top. I closed the lid, adjusted the vent holes to a medium heat (175Cº – 350Fº) and let it smoke for 2 hours. I didn’t want anything too heavy or dramatic.
Smoked Salt

 
For a deeper smokey flavour anywhere between 4 and 12 hours works, but you’ll have to take the temperature down then. Stir the salt well (when smoking longer you’ll need to stir the salt every 2 hours) and let it cool off entirely before transferring it to an airtight jar.
 

We even sprinkle this over our fries now!
Smoked Salt

Smoked Salt
Ingredients
    2 cups wood chips
    2 cups kosher or sea salt (nothing too fine)
    lemon juice
    water

Directions
    Soak half the chips in lemon juice and the other half in water for at least 1 hour. Or soak everything in just water or lemon juice. Spread the salt in a thin layer in an aluminum foil pan.

    Set your grill up or indirect cooking. I fired up the big green egg. Drain the wood chips but reserve the lemon juice and water, add a big splash of the water to the juice and leave a small handful of chips in there. I inserted the plate setter, put the lemon/water bowl on top of it and covered it with the grid. When using a regular grill, add the wood chips and place it on the gridd away from the fire.

    Close the lid, adjust the vent holes to a medium heat (175Cº/350Fº) and let it smoke for 2 hours. For a more dramatic flavour you let the salt smoke for anywhere between 4 and 12 hours, but you’ll have to take the temperature down then. Stir the salt well (when smoking longer you’ll need to stir the salt every 2 hours), let it cool off and store in an airtight jar.

Meal type: Spices
Servings: 1
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