Smoked Salt

INGREDIENTS:

• ½ C Coarse Sea Salt

• ½ C Himalayan Pink Salt

INSTRUCTIONS:

1. Heat up your smoker to 250 F. Use a good portion of wood. You want a generous amount of smoke to flavor salt.

2. Spread salt out in a pan or splatter guard and place onto the smoker.

3. Smoke for 4-6 hours or until the salt is darker in color.

4. Allow the salt to cool and transfer to a container for easy storage.

HELPFUL HINTS:

• If your smoker has a water pan, do not add water to the pan.
• You can smoke salt in addition to meats when your smoker is going to be already fired up.
• Choose whatever wood you would like to flavor your smoke with.  Common wood profiles for salt are: alder, applewood, hickory, mesquite, and oak.