Servings: 2 lbs
Ingredients
- 2 lbs salt of your choice in your desired amount. I recommend: sea salt, Celtic sea salt, Himalayan pink salt, Kosher salt, or Hawaiian black salt.
- wood pellets I recommend hickory, cherry, or alderwood, but ANY wood pellets will produce wonderful results.
Instructions
- Turn your Traeger (or other smoker) on Smoke setting for 5 minutes with the lid open until a fire is established.
- Pour your salt onto a shallow pan or rimmed baking sheet in a fairly even and shallow layer.
- Place directly onto the grill grates and close the lid.
- Check after an hour to see if the desired amount of smoky flavour has been achieved.
- I recommend 2 hours of smoking for optimal results.
Notes
How to cold smoke sea salt
Cold smoking means smoking anything below the 80 F mark. You will need to have a smoke tube also known as a pellet tube smoker. You will fill it up with wood chips then start the fire only to put it off after 5 minutes. Put that in the smoker, you can set the smoker to 60 F because the smoke tube will also release some sort of heat. You follow the same guide as when doing the hot-smoking method. The cool thing about cold smoking is that you can smoke anything from sweet treats to have that sweet smokey flavor to all sorts of vegetables you can think of. Cold Smoked cheese has become our family favorite as well.Substitutions & Variations
Fresh Herbs: After your salt has finished smoking, you can place it in jars with a sprig of your favorite fresh herbs. I love to do this with rosemary and lovage from my garden especially. Dried Herbs: Same as above but with any dried herbs or even herbal tea combinations, black tea or green tea (trust me). Spices: garlic powder, onion, paprika etc. What do you like? Get creative and make amazing smoked salt spice combinations. Tried this recipe?Let us know how it was!