So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.
by Sean Sherman
"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.
2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt
Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."
Page 183, "The Sioux Chef's Indigenous Kitchen."
#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients