• Plum Wood Smoked Salt

    Sometimes I get on odd tangents when it comes to the things I make in the kitchen. This usually happens when I see something at the store that is super expensive, such as smoked salt, and I feel like I could do just as good of a job without adding all the chemicals or “anti-caking agents”. The neat thing about using smoked salts is that it gives your food a subtle BBQ flavor. So now when I want

     to grill and its raining, which happens from time to time in Seattle, I can at least get the BBQ taste.Plum Wood Smoked Salt:
    3 lb. box of kosher salt
    disposable brownie pan
    wood chips

    This process is best done in a smoker, more specifically a “cold smoker”, but if you don’t have a smoker a basic grill will work (however, you will need one of those little smoke boxes that sits on the top of the briquets). Start off by soaking a few handfuls of wood chips in a bowl of water for about 30 mins. I made my wood chips from a nice sized branch I pruned off of my plum tree last year, but you can use just about any wood chips you would normally use for smoking (some of the more popular woods are apple, alder, and hickory). After the wood chips have had a nice little soak, drain off the water, load up your smoker and start it up. If you’re using a grill you’ll need to heat up some briquets and arrange them in the grill for indirect heat. remember you only need enough heat to create a good amount of smoke as we are not cooking the salt, just giving it loads of smoke flavor. While the smoker is getting ready pour the whole box of salt into the brownie pan and give the pan a little shake to even out the salt (see attached pic). Place the pan of salt in the smoker or grill and that’s just about it. Every 40ish minutes give the salt a stir making sure to get the salt from the bottom to the top of the pan. The salt should be taking on a yellowish/brown color, this is what you want! The longer you smoke the salt more color/smoke flavor the salt will pick up. I let my salt smoke for about 7-8 hours, which is why using a smoker is best (grills require more attention, addition of briquets, and you might get ash in the salt). However, I’ve read some folks only smoke their salt for 3-4 hours. Regardless of how long you smoke the salt make sure to add more wood chips as necessary to keep up a thick smoke. When you’re finished carefully pour the salt into a airtight container for storage (a large mason jar works well).

    notes:
    *I made a cold smoker device using a soup can and a soldering iron, you can find directions online or message me and I can walk you through it.
    *you can use a coarser sea-salt with similar success. I smoked kosher salt because that’s what I use almost exclusively in all of my cooking.
    *different woods give very different flavors so experiment a bit.
    *add dried herbs and ground spices to make your own special seasoning salt for poultry, seafood, steaks, etc.
    *fill a fancy jar, add a custom label, and BOOM you have gourmet gift that anyone would love to receive!

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