Cold Smoked Sea Salt
Veges Spices and Sauces
Smoking your own salt is an awesome way to impart smokey flavour in a variety of recipes and meals. The end product is unique and versatile. Make sure you use coarse salt for maximum surface area. Pro-tip, include your smoked salt in baking, chocolate cake is a great place to start.
Coarse Sea Salt
Smokai Smoke Generator
Quality Woodchip or Pellets (Apple is great for smoking salt)
Matches or a lighter
Spread your salt out on a tray/s
Place your tray/s of salt into your BBQ, Somoker or Smoke Chamber
NO HEAT REQUIRED - do not turn on your BBQ, Smoker, or add any sort of heat to your Smoke Chamber - we are cold smoking. Ideally the temperature will be below 30c / 68f.
Fill your Smokai Smoke Generator with quality wood or pellets
Light your Smoke Generator as per instructions and smoke your salt for 4-6 hours. Experiment with your times and test for flavour.
Stir/agitate your salt hourly to ensure even coverage