- This topic has 1 reply, 1 voice, and was last updated January 2, 2014 at 11:38 pm by .
- January 2, 2014 at 11:38 pm #336049Armymomof2
You’ll need a stovetop smoker for this, or you can throw it in the top of a regular smoker if you have one going for other purposes. Easiest of all would be to purchase smoked salt, but where’s the fun in the that?
1/4 cup salt
1 tablespoon mesquite chips for stovetop smoker
2-3 teaspoons ground porcini mushrooms (Dried porcini mushrooms, brushed well to remove dirt, then ground finely in a spice grinder.)Set up your stovetop smoker according to instructions. Place salt in single layer on a piece of foil folded up at the edges. Smoke for 10-15 minutes, remove salt from smoker and allow to cool before proceeding.
Mix smoked salt and ground porcinis with your fingers, a mortar & pestle or in a spice grinder, but be careful not to pulverize the salt. Taste and adjust seasonings, if desired. Store in an airtight container. Allow salt to sit for one day before using for flavors to combine.
- You must be logged in to reply to this topic.