Product Description
PURPOSE
WHAT IS IT?
Hickory smoked sea salt is cold smoked to preserve maximum flavor from pieces of smoldering hickory wood.
EXPERIENCE
A big and smoky salt, with deep woodsy notes. Processed using a cold smoking method that preserves the crunch of this salt.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Seasoning barbequed meats
- Seasoning and garnishing meals
- Natural food preservative
IMPROVISATIONAL ‘RIFFS’
- Provide house smoked salmon/gravlax great smoke without using a cold smoker;
- Add smoke flavor to meats cooked in a sous vide, pressure cooker, or slow cooker;
- With other spices, makes a wonderful seasoning for a bbq popcorn;
- Hickory salted dark chocolate caramels
THE BACKSTORY
This salt is prepared with the cold smoking method. The heat ranges from around 90 to 125 degrees Fahrenheit. The burning wood is held in another chamber and the smoke is pumped in to where evaporated sea salt basks in the smoldering aroma. The food sits in the same chamber with the burning wood and temperatures range between 165 and 185 Fahrenheit.
AKA
- Spanish: Sal marina ahumada con nogal
- French: Sel de mer fumé au bois de hickory
- German: Hickory-geräuchertes Meersalz
- Italian: Sale marino affumicato con legno di noce americano
- Portuguese (Brazil): Sal marinho defumado com madeira de nogueira
- Russian: Морская соль с дымком гикори (морская соль, копчёная на гикори)
- Arabic: ملح بحري مدخن بخشب الهكري
- Hebrew: מלח ים מעושן בהיקורי
- Chinese (Simplified): 山核桃木熏制海盐
- Japanese: ヒッコリーで燻製した海塩
- Korean: 히코리 훈제 천일염
- Hindi: हिकोरी स्मोक्ड सी सॉल्ट
- Bengali: হিকোরি স্মোকড সি সল্ট
- Turkish: Hickory tütsülenmiş deniz tuzu
- Greek: Θαλασσινό αλάτι καπνισμένο με ξύλο χικορίας
- Thai: เกลือทะเลรมควันด้วยไม้ฮิคกอรี
- Vietnamese: Muối biển hun khói bằng gỗ hickory
- Swahili: Chumvi ya bahari iliyovutwa na mti wa hickory
- Polish: Wędzona sol morska z drewna hikorowego
- Dutch: Met hickoryhout gerookt zeezout
Where to Find It
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