Smoked salt and rosemary

Whoever thought of smoking salt was a smart cookie. When wet, salt absorbs flavours really well and, depending on the wood you use, you can achieve an aggressive flavour or a subtle one.

Smoked salt gives a great boost to a grilled piece of meat and you can also use it as a straight substitute for normal salt in your rub recipes. Once you have experienced good smoked salt you will find it hard to season meat with anything else!

Smoking salt is a really cool process, but you’ll need to use a kettle-type barbecue or a hooded gas one. You’ll also need to pre-soak your woodchips in water for an hour.

I love this combination of smoke and rosemary. Rosemary is an oily herb and easy to dry at home. I think you get a better flavour from home-dried herbs, so have a crack at this combination! Just tie fresh rosemary together at the stems and hang it up to dry. It will keep for up to a month if stored in an airtight container.

MAKES 200 G

2 cups coarse rock salt

4 cups hickory or mesquite woodchips

cup home-dried rosemary

Wet the salt a little, so it is damp but not slushy.

Prepare your barbecue so you have a small area of indirect heat to one side. If using a gas barbecue, just turn one burner on. Place the salt on the barbecue, away from the heat source.

Add 1 cup of pre-soaked woodchips to the heat source, or smoke box if using gas, and once you have a good smoke going place the lid on the barbecue. Smoke for about 1 hour, adding woodchips as required.

Allow the salt to cool, then mix with the home-dried rosemary.

The salt will keep for 1 month if stored in an airtight container or re-usable grinder.