Not all smoked salts are created equal, the very best smoked salts attain their flavor by being cold smoked over aromatic wood fires. The cool smoke from these fires seeps into the salt crystals giving the distinctive smoked taste. Properly smoked salts become infused with the flavor characteristics of the wood they were smoked with – alderwood, apple, cherry, hickory or mesquite are more popular while some other, more out of the ordinary woods used, come from barrels such as bourbon whiskey or chardonnay wine.
Naturally smoked salt is created by experienced artisans using only high quality evaporated sea salt and real wood smoke. This is a much more expensive method as not only are experienced craftsman critical but this process also requires specialized smokers. Top quality smoked salts are typically cold smoked for 5-10 days.
A lesser quality “smoked” salt is usually an inexpensive “mined salt” salt with smoke flavoring and additional “coloring” added to the salt. These types of artificially “smoked” salts are certainly much cheaper but they should not be considered gourmet or top quality.
A natural sea salt from the Pacific Ocean that is slow smoked above a Maine Cherry Wood fire. It has a smooth, slightly sweet flavor and is not bitter or harsh. Use on baked potatoes, burgers, corn on the cob, grilled chicken, fish, pasta, pork roast, sandwiches, shrimp, soup, stuffed peppers, and tacos.
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