Hickory Smoke Salt
Elevate your cooking game with this DIY Hickory Smoke Salt recipe, the perfect way to infuse your dishes with a bold, smoky depth. Made with just three simple ingredients—coarse sea salt, hickory wood chips, and water—this gourmet seasoning transforms ordinary meals into culinary masterpieces. Using a smoker or grill, the salt is gently permeated with rich hickory smoke over a two-hour process, resulting in a robust flavor that pairs beautifully with grilled meats, roasted vegetables, or even popcorn. With minimal prep time and a unique hands-on smoking technique, this recipe is the ultimate guide to crafting your own handcrafted smoked salt, ensuring a high-quality finish that will keep for up to six months. Perfect for adding a barbecue-inspired flair to any dish, this homemade seasoning is a must-try for flavor enthusiasts and grill masters alike!
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Ingredients
- 500 grams Coarse sea salt
- 2 cups Hickory wood chips
- 1 cup Water
Directions
Step 1
Begin by preparing the hickory wood chips. Soak the wood chips in 1 cup of water for 30 minutes to prevent them from burning too quickly during the smoking process.
Step 2
While the wood chips are soaking, prepare your smoker or grill for indirect heat. If using a charcoal grill, place the charcoal on one side of the grill and leave the other side empty. If using a gas grill, turn on one burner to medium heat and leave the others off.
Step 3
Drain the soaked wood chips and place them in a smoker box or wrap them in an aluminum foil packet with a few holes poked in the top for ventilation.
Step 4
Place the smoker box or foil packet directly on the heat source (the lit burner or coals). Close the lid and allow the wood chips to begin smoking—this should take about 5–10 minutes.
Step 5
Spread the coarse sea salt evenly on a heatproof tray or sheet pan that fits inside your smoker or grill.
Step 6
Place the tray of salt on the cool side of the grill (opposite the heat source) to avoid direct heat. Close the lid to trap the smoke inside.
Step 7
Smoke the salt for approximately 2 hours, stirring every 30 minutes to ensure all the salt grains are evenly exposed to the smoke.
Step 8
Once the salt has absorbed the desired level of smokiness, remove it from the grill and allow it to cool completely.
Step 9
Transfer the smoked salt to an airtight container for storage. It will keep well for up to 6 months in a cool, dry place.
Nutrition Facts
| Serving size | 1240 grams (1240.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 0 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 194007mg | 8435% |
| Total Carbohydrate 0.00g | 0% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 0.00g | |
| Protein 0.00g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 14mg | 1% |
| Iron 0mg | 0% |
| Potassium 0mg | 0% |
Source of Calories