Hickory Smoked Salt
Hickory Smoked Salt
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The difference between a plain grilled steak and one that tastes like it came off a smoker often comes down to the last pinch. This is that pinch: sea salt cold-smoked over hickory, with a deep, bacon-like smoke that stands up to red meat. Dust it over ribs, brisket, or a seared ribeye right off the heat, work it into a burger blend, or finish roasted sweet potatoes and grilled corn for a backyard-barbecue depth.
Hickory is the bold end of the smoke spectrum. Where alderwood stays light and sweet, hickory is heavier and more savory, the smoke most people picture with Southern barbecue. That strength is the point, and it means a little goes a long way: scale back your usual salt when you finish with it, or the smoke tips into salty.
Cold-smoked over real hickory and packed fresh in small batches in Portland. No liquid smoke, no sprayed-on flavoring.
Ingredients: sea salt, cold-smoked over hickory. No added flavorings, no coloring, no preservatives. Naturally gluten-free and vegan.
Common Questions
How is hickory smoked salt different from regular smoked salt?
How is hickory smoked salt different from regular smoked salt?
Smoked salts vary by the wood used. Hickory is one of the boldest, giving a strong, bacon-like smoke suited to beef, pork, and hearty roasts. Lighter woods like alderwood stay sweet and gentle for fish and vegetables. If you want the smoke to lead, hickory is the one.
It tastes too salty when I use it. What am I doing wrong?
It tastes too salty when I use it. What am I doing wrong?
Treat it as a replacement for your finishing salt, not an addition to it. Because the smoke is concentrated, cooks often add their normal amount of salt and then this on top. Cut your regular salt back and apply the hickory sparingly at the end.
Should I rub it on before grilling or sprinkle it after?
Should I rub it on before grilling or sprinkle it after?
Both work, for different results. A light rub before grilling seasons the interior and stands up to the heat. A finishing dust right after the meat comes off keeps the smoke bright and aromatic. For the strongest smoke, finish rather than pre-season.
What does it pair with besides meat?
What does it pair with besides meat?
It shines on aged cheddar and blue cheese boards, roasted root vegetables, and a Bloody Mary rim. A tiny amount also balances caramel and dark chocolate, though use less than you think, since hickory is assertive.
Is the smoke flavor natural?
Is the smoke flavor natural?
Yes. The salt is cold-smoked over real hickory wood, not sprayed with liquid smoke or synthetic flavoring. That is why the flavor reads like a smoker rather than a bottle.
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Hickory Smoked Salt
$18.00