Nutrition Facts

Serving Size 5 g

(Approx. 58 Servings)

Amount Per Serving

Calories	0	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 1970 mg	82%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	0 g

Vitamin A 0%	•	Iron 0%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Smoked Salt

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Serves

58 People

Ingredients

Recipe makes 58 Servings

1 aluminum foil

1 cup(s) Maldon Sea Salt

2 cup(s) soaked apple wood chips

1 Cameron's Stovetop Smoker

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Instructions

Cut a piece of foil approximately 8"x6". Fold foil to make a small tray that fits inside the smoker. Spread salt evenly in tray. Set aside.

For adequate smoke, evenly distribute soaked wood chips in bottom of smoker. Lay smoker tray on top so it's level then add foil tray. Close lid and smoke over medium-low heat about 20-25 minutes or until salt has begun to change color and has a good smoke flavor when tasted.

Allow salt to cool in smoke box.

To store salt: break apart and place in a sealable container. Use to add smoked flavor to meats, seafood and vegetables. This method can also be used to smoke various other salts.