Smoked salt is an aromatic salt smoked with select bark free woods for up to 14 days. Infused smoked salts are very popular because of the dynamic flavor profiles. Smoked salt is used to enhance the inherent flavors of a dish while also imparting a smoky taste. It is suitable for vegetarians, often acting as a replacement for bacon crumble. Smoked salt differs from smoke-flavored salt as the latter contains a smoke flavored additive and is not classified as a natural salt product.
So how should you use smoked salt?
As a dry rub for meats: Use it alone or combine it with a variety of spices. Roll ahi tuna or salmon in the rub before pan searing or plank roasting. Transform your homemade burger patties by adding it to your ground beef spice combo. Seal in moisture and add flavor to roasted chicken. For extra brawn, use it with steak or ribs before throwing them on the grill.
As the savory to your sweet: No need to choose between sweet or savory when you can have both. Grind it over hot buttered popcorn or homemade toffee fudge. Add a delectable toasted crunch to salted caramel ice cream. Complement the sweet and crank up the smoky by adding it to roasted peaches with bourbon syrup
For a better snack: Add it to a meaty, ripe sliced tomato or sprinkle it over a bowl of sweet, juicy melon. Nibble on smoked salt-roasted pumpkin seeds or a smoked salt-garnished caramel apple this fall and wonder why you’ve never done it this way before
In sauces and garnishes: Shake it over soft butter for corn on the cob and finish homemade BBQ sauce with a pinch—or two. It’s a welcome treat for southern cooking, the backyard BBQ, and chili cook offs.
On potatoes and pastas: Mash it into baked sweet potatoes or a favorite potato salad recipe. And for savory sensor overload, use it as a finish for a rich, creamy pasta or macaroni-and-cheese
For Cocktails: Smoked salt may be best thing for the Bloody Mary since the pickle, and it’s an almost-too-perfect complement to the Mezcal Margarita—or any margarita for that matter!
As the savory to your sweet: No need to choose between sweet or savory when you can have both. Grind it over hot buttered popcorn or homemade toffee fudge. Add a delectable toasted crunch to salted caramel ice cream. Complement the sweet and crank up the smoky by adding it to roasted peaches with bourbon syrup
For a better snack: Add it to a meaty, ripe sliced tomato or sprinkle it over a bowl of sweet, juicy melon. Nibble on smoked salt-roasted pumpkin seeds or a smoked salt-garnished caramel apple this fall and wonder why you’ve never done it this way before
In sauces and garnishes: Shake it over soft butter for corn on the cob and finish homemade BBQ sauce with a pinch—or two. It’s a welcome treat for southern cooking, the backyard BBQ, and chili cook offs.
On potatoes and pastas: Mash it into baked sweet potatoes or a favorite potato salad recipe. And for savory sensor overload, use it as a finish for a rich, creamy pasta or macaroni-and-cheese
For Cocktails: Smoked salt may be best thing for the Bloody Mary since the pickle, and it’s an almost-too-perfect complement to the Mezcal Margarita—or any margarita for that matter!
October 31, 2012 by carey
Dark Chocolate Ginger Truffles with Smoked Sea Salt
courtesy of "Yes To Yolks"
(makes roughly 30 truffles)
8 oz bittersweet chocolate, chopped
8 oz semisweet chocolate, chopped
1 cup heavy cream
¼ cup fresh ginger, peeled and sliced (about 3 inches of ginger root)
1 teaspoon vanilla bean paste (or extract)
1 teaspoon smoked sea salt
1 teaspoon ground ginger
2 tablespoons honey or agave nectar
½ cup finely chopped candied ginger
For the Coating:
1 lb bittersweet chocolate, chopped
1. Place the two chocolates in a heatproof bowl. In a small pot, combine the fresh ginger and heavy cream. Bring to a gentle simmer for 2-3 minutes. Remove from heat and allow the ginger to steep in the cream for a few more minutes. Strain the cream into the bowl of chocolate and discard the fresh ginger.
2. Stir until the chocolate is completely melted and smooth. Stir in the vanilla, sea salt, ground ginger, honey, and chopped candied ginger. Cover the bowl with plastic wrap and place in the fridge for an hour or two, or until the ganache is hard enough to work with.
3. Line a baking sheet with parchment. Using a small scoop or spoon (I used a melon baller), scoop out about a tablespoon of the ganache and quickly roll it into a ball with your hands (this is a messy process). Place the formed truffles on the prepared baking sheet and refrigerate for at least 30 minutes.
4. For the Coating: Place half of the chopped chocolate in a heatproof bowl set over a small pot of simmering water (a double boiler). Stir frequently until all the chocolate is melted. As soon as it is all melted, remove the bowl from the heat, and stir in the remaining chocolate. Return the bowl to the heat for 5-10 seconds, stirring constantly, and then remove from heat again. Repeat this process until all the chocolate is completely melted.
5. While the chocolate is still warm, dip the truffles in it and place back on the parchment-lined baking sheet. Immediately sprinkle each truffle (while chocolate is still tacky) with smoked sea salt. Allow to set for at least 15-20 minutes before handling. You can keep them in the fridge or at room temperature in a sealed container.ere to edit.
courtesy of "Yes To Yolks"
(makes roughly 30 truffles)
8 oz bittersweet chocolate, chopped
8 oz semisweet chocolate, chopped
1 cup heavy cream
¼ cup fresh ginger, peeled and sliced (about 3 inches of ginger root)
1 teaspoon vanilla bean paste (or extract)
1 teaspoon smoked sea salt
1 teaspoon ground ginger
2 tablespoons honey or agave nectar
½ cup finely chopped candied ginger
For the Coating:
1 lb bittersweet chocolate, chopped
1. Place the two chocolates in a heatproof bowl. In a small pot, combine the fresh ginger and heavy cream. Bring to a gentle simmer for 2-3 minutes. Remove from heat and allow the ginger to steep in the cream for a few more minutes. Strain the cream into the bowl of chocolate and discard the fresh ginger.
2. Stir until the chocolate is completely melted and smooth. Stir in the vanilla, sea salt, ground ginger, honey, and chopped candied ginger. Cover the bowl with plastic wrap and place in the fridge for an hour or two, or until the ganache is hard enough to work with.
3. Line a baking sheet with parchment. Using a small scoop or spoon (I used a melon baller), scoop out about a tablespoon of the ganache and quickly roll it into a ball with your hands (this is a messy process). Place the formed truffles on the prepared baking sheet and refrigerate for at least 30 minutes.
4. For the Coating: Place half of the chopped chocolate in a heatproof bowl set over a small pot of simmering water (a double boiler). Stir frequently until all the chocolate is melted. As soon as it is all melted, remove the bowl from the heat, and stir in the remaining chocolate. Return the bowl to the heat for 5-10 seconds, stirring constantly, and then remove from heat again. Repeat this process until all the chocolate is completely melted.
5. While the chocolate is still warm, dip the truffles in it and place back on the parchment-lined baking sheet. Immediately sprinkle each truffle (while chocolate is still tacky) with smoked sea salt. Allow to set for at least 15-20 minutes before handling. You can keep them in the fridge or at room temperature in a sealed container.ere to edit.