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.
It’s a perfect finishing salt for potatoes, sweet potatoes, winter squash, pork, game meats, and for topping off fried oysters. A little hint? Add a bit of smoked salt to your next batch of guacamole. It’s one of those life-changing recipes you’ll commit to memory and make forever.
|Ingredients||Coarse sea salt, natural smoke essence.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Recommended Applications||This Smoked Sea Salt is fantastic as a finishing spice, sprinkled onto salads, vegetables, fish or other meats at the end of cooking. This sea salt is a great substitute for regular salt in dishes with other smoked ingredients or when added to soups, chili, chowder, pasta dishes, potato dishes, vegetables, or roasts. Coarsely ground this salt is great as a finishing salt or applied to the rim for a perfect Bloody Mary.|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Shelf Life||2 Years|
|Country of Origin||United States|
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