The Smoker Is On & Smoking Salt

We’ve been working on a few different things over the past couple of weeks and decided to break out the smoker and try a few different things. This time we focused on smoking some sea salt and the results were amazing.

We get so much love for the high quality of our smoked salmon products so we used the same slow smoke high quality starter materials to create the most amazing unique smoked salt blends. The process starts by using sourcing the worlds highest quality and the slowly cold smoking our salts with different woods. We smoke them until our salts have been completely infused with the smokey woods of the day. The first salt we smoked was done with Cherrywood since it imparts a bitter sweetness to whatever your smoking, giving it a hint of cherry like flavor. This turned out better than we could have imagined it, so we decided to branch out and smoke a batch of salt with Alderwood smoke and then we added Applewood smoke.

The salts are all cold smoked as opposed to hot smoking, where we are imparting the flavors of the woods into the salt without cooking them. Slow smoking is also how we produce our salmon lox by the way. The smoker is set between 165 to 185 F and the smoke is slowly infused into the salt to retain its natural flavor and texture.

Applewood smoke is a mellow fresh tasting smoke and it smells amazing coming out of the smoker. The wood is harvested from the apple tree which is naturally fruity and sweet. Alderwood smoke on the other hand is a little bolder, but still smoked the same way, this flavor is fantastic on bbq rubs like briskets. The cherrywood is the deeper more complex flavor, it gives off more color to the food its smoking and has a very delicate flavor. Cherrywood is a personal favorite of mine for the slight bitters it creates.

These sea salts are amazing just on their own added to a dish, rubbed on some meat or simply as a finishing garnish, they look absolutely amazing. We also by the way did the same thing with some bacon, but we’ll touch on that in another write up.