Archive for December, 2009

How to Make Smoked Salt

Monday, December 21st, 2009

Smoked Salt

Aromatic salts are popular condiments and smoked salt is one of the easiest to make.  Start with pure salt and filtered water.   I recommend Morton’s Canning and Pickling Salt because it does not contain additives.  Kosher salt could be used but some brands contain Yellow Prussiate of Soda as an anti caking agent.


Dissolve salt using warm water until no more salt dissolves.


It’s OK if some salt is on the bottom of the container, that tells you that no more will dissolve.  Pour the salt water in a glass Pyrex dish to a depth of about 3/4 inch and place in smoker.  I use aged oak wood in my smoker.


The water depth is critical to achieving good salt crystals.  If it is too deep, the crystals will be dense and not well formed.  Less salt solution is better at first.


Do not shake or stir the salt after placing  the container in the smoker. An hour later, here is the the result.



Break the salt cake using a flat kitchen tool.


Crumble the salt crystals to the desired size.


Sift the crystals to remove salt dust.


Finally, pour the sifted crystals into a jar.


Use the salt as a condiment.  I don’t recommend using it in recipes where the salt will dissolve. Best of luck with your smoked salt!


Saturday, December 12th, 2009

Frostweed, originally uploaded by trekr.

It was 20 degrees the other night and the Frostweed “bloomed”. Frostweed (Verbesina virginica) is also called Indian tobacco.


Monday, December 7th, 2009

IMG_1820, originally uploaded by trekr.

Fractal patterns on a birdhouse gourd. As the gourd hardens, the moisture escaping from the interior remains on the surface and encourages growth of molds that make beautiful patterns.

Persimmon and Pomegranate

Monday, December 7th, 2009

IMG_1819, originally uploaded by trekr.

…taste the fruit, and resign yourself…