Smoked Sea Salt is a great addition to your pantry.  It can be used to bring a smoky grilled flavour to any meat dish, roasts or on vegetables.  A few grains sprinkled onto fresh tomatoes is very tasty or in a Bloody Mary, have fun experimenting.

Ingredients

• 1 cup Sea Salt

DIRECTIONS

1. Set up Smoker for 250°F (121°C)
2. Take sheet of aluminium foil and fold up the edges.  Place the foil on a smoker rack and spread the Sea Salt evenly across the bottom of the foil
3. Smoke for about 3 hours using Bisquettes of choice.
4. Let the Salt come to room temperature.  Store in an airtight container and salt shaker.

Recipe by Steve Cylka