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
Copyright: © kayotickitchen.com

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    12 Comments »

    1. 1

      Glad you’re back,missed ya.Recipe sounds great.Think it can be done with other spices like paprika and others?

      Jack on Jun 18, 2015 @ 12:18 am Reply
      1. Jack! Crazy times here, we’re redoing the entire house so been missing in action :)

        I had no idea I could actually smoke peppercorns, too. It tastes fantastic!

        Because I have a dehydrator, I can try and make my own smoked paprika powder, not sure how to go about it yet… I’ll let you know!

        Kay on Jun 18, 2015 @ 8:35 am Reply
    2. 2

      Kay,hope you’re taking pictures.Love that kind of stuff,it’s what I do.

      Jack on Jun 18, 2015 @ 12:30 pm Reply
    3. 3

      I love smoked sales too and never realised it was fairly easy to do so. Thanks for this

      Meeta on Jun 18, 2015 @ 10:19 pm Reply
    4. 4

      Missing you — coming back in the fall?

      Deb in Indiana on Jul 26, 2015 @ 1:37 am Reply
    5. 5

      Absolutely, Deb… we’ve been redoing the house (and still not done for the next 6 months or so) so it’s been so crazy and hectic here. Have a big list of recipes to blog :)

      Kay on Jul 26, 2015 @ 10:16 am Reply
    6. 6

      Come back, we need you!

      Liana on Nov 23, 2015 @ 4:51 pm Reply
      1. Almost done with the house, have my camera back again (took them 8 weeks to repair it, yuck) and have a list of new recipes ready to shoot :)

        Kay on Nov 23, 2015 @ 5:04 pm Reply
    7. 7

      Hi…New year´s Eve is almost here and all of us are looking forward to seeing and reading your new recipes!… Anyway,If you can not post anything: Have a Happy New Year 2016 join to your beautiful family!

      Rosa Núñez on Dec 25, 2015 @ 9:18 pm Reply
    8. 8

      Thanks for such an informative post. It will definitely save my budget. Keep it up. And welcome back.

      Isabella Ava on Dec 27, 2015 @ 2:26 pm Reply
    9. 9

      useful information
      thank you very much

      alex on Jan 10, 2016 @ 10:48 pm Reply
    10. 10

      Very Informative. Nicely done. Thanks for sharing.

      Efty on Dec 15, 2016 @ 4:19 pm Reply

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