Fire and smoke salt

Fire and smoke salt

By
From
Ben's Meat Bible
Makes
200 g
Photographer
Benito Martin

For this recipe I would recommend using good-quality salt, because quality ingredients are key to a delicious end result. Start experimenting with flavour combinations and discover how these basic seasonings can transform a humble piece of meat into something sublime.

Ingredients

Quantity Ingredient
130g smoked salt flakes
1 teaspoon smoked sweet paprika
1 dried chipotle, toasted and finely chopped
1 teaspoon dried chilli flakes, (I like using Aleppo chilli flakes)
1 tablespoon garlic flakes
1/2 teaspoon ground cumin
1 tablespoon onion flakes
1 teaspoon ground coriander
1 tablespoon dried wild oregano or regular oregano

Method

  1. Combine all the ingredients in a bowl and rub together well with your hands. Transfer to a refillable salt grinder, where it will keep for up to 1 month.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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