Wok Method Smoked Salt

Directions

1. 1
   Line the bottom of the wok with aluminum foil (a 6 inch square will do) and place the sawdust on top.
2. 2
   Set a round wire cake rack in the wok.
3. 3
   Spread the salt in a thin layer in an aluminum pie pan and place on the wire rack.
4. 4
   Place the wok over high heat.
5. 5
   When you start to see wisps of smoke, reduce the heat to medium, tightly cover the wok, and smoke the salt for 20 minutes.
6. 6
   Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.
7. 7
   *Smoked salt keeps well in a sealed jar.
8. 8
   If it starts to cake after a couple of months, flake it with a fork.
9. 9
   *
10. 10
    **You can customize the smoke flavor by using oak, apple, hickory sawdust, etc.
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    **
12. 12
    ***This salt has many uses.
13. 13
    You can even try it on popcorn.
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    ***
15. 15
    ****This recipe makes 2 cups.
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    ****
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    *****This recipe brought to you courtesy of Barbecue Bible.
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    *****