Here’s a smokin’ hot food trend, smoked salt!
I’ve been reading more and more about smoked salt in food magazines and blogs. A lot of TV chefs and home chefs seem to be talking about gourmet salts more and more these days.
USA Today has actually placed lowly old “salt” at the top of its food trend of 2012 list! Salt! It’s not like it’s anything new. For heaven’s sakes, it’s been around since the beginning of time!
So, what’s everyone all shaken up about? (lol, get it??)
The way I see it, these gourmet smoked salts not only add a distinctive smoky flavor and a pleasurable texture to foods, but using them in your home cooking just feels down right luxurious for some reason. Of course, that could be because they cost a fortune to buy in the store!
4.8 ounces of rich brown, slow-smoked alderwood salt will cost you around $7.
Of course, you know I’m going to help you out here and tell you how you can make your own for pennies per pinch!
Smoking your own salt is super simple, especially if you happen to have a smoker. Go ahead and experiment!
If you don’t have a smoker, take two cups, or however much you like, of coarse kosher or sea salt and put it in a disposable foil pan. Light a charcoal grill and put all of the hot coals on one side for an indirect grilling set up. Toss a couple cups of wood chips (that have been soaked for an hour in cold water and then drained) onto the coals. Place your pan of salt on the grill away from the fire and close the lid. Open the vents so that your temperature is at around 350. After an hour, you’ll have more smoked salt than you can shake a stick at. (I did it again! lol)
For even more smoke, try adding liquid smoke to your salt crystals before adding the pan to the fire.
How do you like that? Now go ahead and try it out next time on steak, chicken, fishâ¦whatever you’ve got cooking and see what you think. Let me know!! 🙂
Leanne Ely, Your Dinner Diva, saving your dinner since 2001
http://savingdinner.com FR*EE Menu-Mailer when you get our Daily Dish!