In my previous two posts, I mentioned about the Smoked Sea Salt. It was Hubby’s project this past weekend. I don’t know where he came about this idea, but he found it alright. He even mentioned that Giada uses it. I have never heard of Smoked Salt before, but I guess you can pretty much smoke everything you want. He was going to do it since he was going to fire up the grill for our dinner anyway.
For this project, he wanted to use the coarse sea salt; he did not want to use the fine salt for this one.
First Hubby poured a tube of coarse sea salt into a big aluminum pan. We should have saved some of the “plain” sea salt so we could do a taste comparison, but we did not save any for this one.
There were two different flavors he wanted to infuse to the salt: apple-cherry-pecan and hickory flavors. For the apple and cherry wood chips, Hubby just wrapped them into a small piece of aluminum foil, and poked some holes so the smoke would come out of it. The log on the right hand side was pecan wood, and the one on the left was hickory.
So after the charcoal got going, Hubby put the foil containing the wood chips on top of the charcoal, and also put on a log of pecan wood.
Then he put the salt tray on the grates and closed the smoker’s lid.
After an hour, he stirred the salt around so the bottom salt also got the maximum smoke exposure.
For this project, Hubby only set the grill up to 300F. He says he is not sure if the temperature is important since the salt is not being cooked.
After two hours, you can tell the difference in the color of the salt from the picture below.
So Hubby pulled the tray out and let the salt to cool off.
Then, I spent my time picking the debris out of the salt. This process reminded me of when my mom was making the Chinese Tamale, where she had everyone picking out debris out of the glutinous rice. 🙂
Then on Sunday, Hubby smoked another batch of sea salt, but this one he infused with the hickory smoke.
So, at the end, we had two different smoke flavored sea salts.
This one is the Apple-cherry-pecan flavor.
And this one is the Hickory flavor. The Hickory one has a darker color than the apple-cherry-pecan flavor one.
The Apple-cherry-pecan has a subtle and mild flavor. The Hickory one was a bit more pungent, and somehow, the salt is even saltier! We did a taste test on the plain sea salt and the Hickory smoked sea salt, and we could really tell the difference in the flavor.
We sprinkled the smoked salt on sliced tomatoes, vegetables, potato salad, Salsa Fresca, you name it. The smoke flavor was actually very mild; you could barely taste the smoke flavor. The result was a stronger salty taste and an enhanced flavor of the food on to which the salt was added.
This project had me curious with the professional grade smoked sea salt, although, I am not willing to pay $10 for an 8-10 oz of salt! My Victoria’s Trapani Sea Salt only cost about $2.50 or $3.00 on Marshall or T.J.Maxx. So, perhaps on my next strolling through those stores, I’ll watch for any smoked salt! So, if you feel like experimenting, try this! Until next time! 🙂