Hickory Smoke Salt

After running to three grocery stores looking for Hickory Smoke Salt and unable to find it, I decided to try and make my own. It worked out great! Considering the price of smoke salt, Ill never buy it again! I would recommend is using ONLY Wright's Liquid smoke. It is nothing but liquified smoke. No caramel coloring or anything else. You can get it in hickory or mesquite.

Dovetailing Tip: You will use some of the Hickory Salt to make Meal 5's Asiago Pork Chops.

Yield: 1/2 cup
Prep Time:
Cook Time:
Total Time:


1/2 cup sea salt (iodine free, fine grain)
1 tablespoon liquid smoke


Mix salt and liquid smoke together in a small bowl.

Add more salt or liquid smoke to make a mixture resembling very moist brown sugar.

Spread salt out on a cookie sheet.

Allow to dry at room temperature or dry in your oven on the lowest temperature.

Stir and rub salt between your fingers periodically.

Room temp salt is ready the next day, oven dried should be ready in a couple of hours.

Store in a jar with a tight lid.

Source: food.com

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