Cold smoking versus hot smoking: what’s the difference? In cold smoking, the purpose is to flavor a food with smoke. The heat ranges from around 90 to 125 degrees Fahrenheit. The burning wood is held in another chamber and the smoke is pumped in to where evaporated sea salt basks in the smoldering aroma. A hot smoke means the food is getting cooked and flavored simultaneously. The food sits in the same chamber with the burning wood and temperatures range between 165 and 185 Fahrenheit.
Hot smoking salt causes it to cook and become brittle, and the flavor to become metallic and bitter (like putting on an old penny on your tongue). Our smoked salt is carefully cold-smoked to ensure that the salt retains its textural pop when you bite into it while ensuring smoke seeps into every crystalline crevice. This sea salt was smoked low and slow, like a barbequed brisket done right. You can see it in the tea-colored crystals and smell it in the aroma.
The hickory wood used to smoke it a wild, country smell that you could describe as dusty or barnyard-y. You’ll recognize the unique smell of hickory from some of your favorite Kansas City-style barbeque places where the telltale perfume ignites off of hickory-grilled steaks and ribs. If you’re planning to cure your own bacon, add an extra hit of smoke by rubbing it with a bit of this hickory smoked sea salt. It adds dimensions of both fresh and aged smoke that you won’t be able to find in any store.
|Ingredients||Smoked sea salt.|
|Basic Preparation||Ready to use as is, no preparation required.|
|Recommended Applications||Wonderful used as a curing or brining salt, this Hickory Smoked Salt has a distinctive flavor that can be used on poultry, seafood, meats, salads, sauces, soups, or vegetables. For a quick and unique twist to your favorite snack, sprinkle this salt on popcorn!|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Shelf Life||2 Years|
|Country of Origin||United States|
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