Wok Method Smoked Salt - coarse salt

Method

• Line the bottom of the wok with aluminum foil (a 6 inch square will do) and place the sawdust on top.
• Set a round wire cake rack in the wok.
• Spread the salt in a thin layer in an aluminum pie pan and place on the wire rack.
• Place the wok over high heat.
• When you start to see wisps of smoke, reduce the heat to medium, tightly cover the wok, and smoke the salt for 20 minutes.
• Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.
• *Smoked salt keeps well in a sealed jar.
• If it starts to cake after a couple of months, flake it with a fork.
• **You can customize the smoke flavor by using oak, apple, hickory sawdust, etc.
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• ***This salt has many uses.
• You can even try it on popcorn.
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• ****This recipe makes 2 cups.
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• *****This recipe brought to you courtesy of Barbecue Bible.
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