Smoked sea salt is a delicious condiment, and it’s super-easy to make your own if you have a smoker. When you’re firing up your smoker for a long session, just pour sea salt into a foil pan and put it on a high rack, above any meat you’re smoking. You definitely don’t want any meat drippage in your salt. The longer you smoke it, the better, says ricepad. Six hours at minimum; ten hours is even better.

Here’s a money-saving tip from Pei: Korean markets sell 2.5-lb. bags of sea salt for just a few bucks, and it tastes just as good as pricier stuff.

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