Our Hickory Smoked Sea Salt is carefully smoked to ensure that the salt retains its textural pop when you bite into it while ensuring smoke seeps into every crystalline crevice. This sea salt was smoked low and slow, like a barbecued brisket done right. You can see it in the dark-colored crystals and smell it in the aroma.
The hickory wood used to smoke is a wild, country smell that you could describe as dusty or barnyard-y. You’ll recognize the unique smell of hickory from some of your favorite Kansas City-style barbecue places where the telltale perfume ignites off of hickory-grilled steaks and ribs. If you’re planning to cure your own bacon, add an extra hit of smoke by rubbing it with a bit of this hickory smoked sea salt. It adds dimensions of both fresh and aged smoke that you won’t be able to find in any store. Gather sausage making supplies and create hickory smoke sausages, too.