Smoked Salt

Smoked salt is ubiquitous. But ubiquity doesn’t mean parity. Not all smoked salt is created equal.

I started making my own smoked salt mainly because I wanted to build a cold smoker needed to test it out with an ingredient that I could throw away if it stunk.

I kept making my own smoked salt because it didn’t stink.

My smoked salt is cold-smoked over maple wood in small batches. No fillers or by-products…just smoke and salt.

Best when used at the end of cooking, like sprinkled on warm cookies or a fluffy baked potato or a flank steak seared hard and cut on the bias to maximize that rosy center.