Smoked Applewood Sea Salt

Description

Cold smoking versus hot smoking: what’s the difference? In cold smoking, the purpose is to flavor a food with smoke. The heat ranges from around 32 to 50 degrees Celsius. The burning wood is held in another chamber and the smoke is pumped in to where evaporated sea salt basks in the smoldering aroma. A hot smoke means the food is getting cooked and flavored simultaneously. The food sits in the same chamber with the burning wood and temperatures range between 70 and 85 Celsius.

Hot smoking salt causes it to cook and become brittle, and the flavor to become metallic and bitter (like putting on an old penny on your tongue). Our smoked salt is carefully cold-smoked to ensure that the salt retains its textural pop when you bite into it while ensuring smoke seeps into every crystalline crevice. This applewood smoked sea salt was smoked low and slow, like a barbecued brisket done right. You can see it in the tea-colored crystals and smell it in the aroma.

The applewood smoked salt is our mellowest smoked salt. Wood from the apple tree is naturally fruity and sweet. These qualities follow the smoke into the smoked salt flakes. You’ll taste less bitterness and the smoke isn’t as obstinate. This is the salt to use when you want a smokiness that layers well with other flavors instead of pushing them aside.