Wok Method Smoked Salt

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   Line the bottom of the wok with aluminum foil (a 6 inch square will do) and place the sawdust on top.

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   Set a round wire cake rack in the wok.

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   Spread the salt in a thin layer in an aluminum pie pan and place on the wire rack.

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   Place the wok over high heat.

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   When you start to see wisps of smoke, reduce the heat to medium, tightly cover the wok, and smoke the salt for 20 minutes.

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   Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.

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   *Smoked salt keeps well in a sealed jar.

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   If it starts to cake after a couple of months, flake it with a fork.

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   *

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    **You can customize the smoke flavor by using oak, apple, hickory sawdust, etc.

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    **

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    ***This salt has many uses.

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    You can even try it on popcorn.

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    ***

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    ****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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    *****

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