smoked salt. 80g
Let’s talk about it, starting with the fuel we use to infuse flavour then moving on to culinary uses. Each winter we prune our plum tree and hand cut the prunings into chips. Renowned for it’s sweet tasting smoke, we find the plum wood chips have the perfect flavour to coat the salt in. Another essential element that contributes to the process is our handmade, sustainably sourced black wattle charcoal. We have native black wattle trees growing all over our property, they’re incredible pioneer plants that have the ability to nitrogen fix the soil, creating pockets of fertility. Because their lifespan is so short - no longer than 30 years - in death they leave a beautiful plot of rich soil for the next plant to germinate and take its place. We have an abundance of dead wattle scattered around us, ready for utilisation. Each year we have a fire safety bonfire, in the centre of the fire we place a large sealed metal drum full of lumps of wattle wood. Due to the lack of oxygen inside the sealed drum, when the fire around it burns, it causes the wattle wood to release all moisture and volatile elements, leaving just the carbon - creating clean burning charcoal that keeps our plum wood chips alight and burning for hours... 12 to be exact.
Now onto uses, how about some shattered honey caramel topped with smoked salt?! Chocolate mud cake with a sprinkle over top. A seasoning for that good quality steak. A rim of a spicy margarita glass or the base for a BBQ rub. Anywhere you want to add an elevated seasoning it’ll fit perfectly.
0 = no heat
1 = mild
2 = a lil something
3 = oh hello
4 = damn
5 = fuck
Ingredients: rock salt, smoke from plum whips and black wattle.
The white cloth and string are compostable.
Please note there may be traces of sage & bay leaves that were also smoked in the smoker at the same time as the salt. This did not affect flavour.
Storage: self stable.