Smoked Hickory Salt (ounce)
Not all hickory salts are created equal. The very best hickory salts achieve their flavor by being smoked. Smoked salts take on the flavor characteristics of the wood they were smoked with - hickory, alder wood, apple wood and sometimes the wood is from barrels such as wine or bourbon. This is an excellent way to add a deep, campfire flavor with a gourmet twist to dishes. A lesser quality (ok cheap) hickory salt is usually an inexpensive "mined salt" with hickory flavoring and coloring added (mmmm that sounds good). These salts are not even considered a pure salt product. Naturally smoked salt on the other hand is made from only wood smoke and evaporated sea salt. This is much more expensive to manufacture as this method requires specialized smokers. Top quality smoked salts are smoked for 5-10 days.Our Smoked Hickory Salt has a savory flavor and like our high grade Pacific Sea Salt they are both naturally smoked over aromatic wood fires. Where the Pacific Smoked Sea Salt is smoked over alderwood our hickory salt is smoked over hickory wood fires. The cool smoke from these fires seeps into the salt crystals giving the distinctive and classic smoked taste. The resulting flavor is strong yet gentle and is preferred by gourmet and home chefs alike.Hickory Smoked Salt is ideal for vegetarians and the flavor is heavenly with vegetables. Use sparingly as a little as the flavor goes a long way. This is also an ideal secret ingredient when added to homemade beef jerky, burgers, chicken, cheese dips, gravy, nut meats, potatoes, ribs, stuffing and turkey. We also like to use it in barbeque sauces, spice rubs and vinaigrettes.