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Sauces and Condiments

Hickory-smoked salt

Hickory-smoked salt
Kirk McKoy / Los Angeles Times

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Total time: 1-2 hours | Makes 1 quart salt
  • 1 quart coarse sea salt, preferably Maldon
  • Hickory chips, for smoking

Step 1Prepare your smoker for indirect smoking: Spread the salt in a shallow layers on rimmed, perforated pans (or fashion a rimmed “pan” out of heavy-duty foil, punching a few holes in the bottom using a skewer) to smoke over indirect heat. Smoke the salt, adding wood chips or shavings as needed, to continuously coat the salt with smoke particulate until the desired flavor and intensity is achieved. Turn off the smoker, and, when the salt is cool enough to handle, cover and store in an airtight container at room temperature. The salt will keep for months.

Note: In lieu of hickory chips, you can flavor the salt with any type of wood and/or dried herbs or spices.


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