Smoked Sea Salt is a great addition to your pantry. It can be used to bring a smoky grilled flavour to any meat dish, roasts or on vegetables. A few grains sprinkled onto fresh tomatoes is very tasty or in a Bloody Mary, have fun experimenting.
- 1 cup Sea Sal
- Set up Smoker for 250°F (121°C)
- Take sheet of aluminium foil and fold up the edges. Place the foil on a smoker rack and spread the Sea Salt evenly across the bottom of the foil
- Smoke for about 3 hours
- Let the Salt come to room temperature. Store in an airtight container and salt shaker.
Recipe by Steve Cylka