True smoked salt is cooked low and slow over wood for hours, but you can get the same rich flavor with a quick dash of all-natural liquid smoke. Sprinkle over roasted vegetables for a fresh-off-the-grill taste, or use as a rimming salt for Bloody Marys.
Recipe courtesy of Casey Barber
|1/2 cup coarse kosher (like Morton's) or coarse sea salt||2 1/2 teaspoons liquid hickory, applewood, or mesquite smoke|
Preheat the oven to 300F.
Mix the salt and liquid smoke together in a small bowl, then pour onto a small rimmed baking sheet. Shake the sheet (as if you were panning for gold) to spread the salt out in a thin layer, spreading it further with your fingers as necessary.
Turn the oven off, then place the baking sheet inside the oven and let the salt dry for about a half hour. Remove and cool to room temperature before transferring to an airtight container. Store at room temperature for up to 6 months.
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