Smoked Salt -6 Flavor Box Set
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IMPORTANCE OF SALT
For the uninitiated into the culinary arts salt is simply something you sprinkle on your food right before you eat to give it flavor. The more you learn how to use salt, however, the more you’ll realize just how important of a role it plays in bringing out the actual flavors of our food, as well as helping to tenderize the meat we eat.
STEAK
Sprinkle salt on both sides of your steaks 24-48 hours before you plan to cook them. Cover the steaks (ziplock bag, pyrex dish) and put them back in the fridge until about 1-1.5 hours before you plan to cook them. Experiment with just how much salt to use-it’ll take time to perfect it.
BURGERS (GROUND MEAT OF ANY SORT)
I like to salt right when I make burger patties. Salt on one side and let sit outside the fridge for an hour before cooking. This was the gateway drug for me getting into using smoked salts. Cook any way you normally would but if you do so inside on a skillet it’ll fill your house with the lovely aroma of smoke from the salt.
PORK
Salt 24 hours before cooking and remove from the fridge 1-1.5 hours before cooking. The thick fatty portions of meat won’t absorb salt as well so don’t over do it just trying to get more flavor out of it. Salt evenly and enjoy.
CHICKEN
Salt chicken pieces: thighs, breast, drumsticks etc. 12-24 hours before cooking, but salt a whole chicken 24 hours ahead.
VEGETABLES
Salt vegetables about 15 minutes before cooking. Vegetables go through a similar process as meat when salted but in less time. Experiment with how much salt to use but start small and grind coarse salt into smaller pieces if possible
EXPERIMENT!
Add smoked salt to soups, chili, salads, buttered or avocado toast, the rim of a cocktail, caramel topping on ice cream, or as a garnish to chocolate chip cookies. The possibilities are endless.