Hickory Salt
Real hickory smoke, locked into salt. It turns a simple piece of chicken or a bowl of popcorn into something that smells like a backyard fire.
What It Is
Hickory salt is sea salt or kosher salt blended with hickory smoke flavor, either from liquid smoke or from salt that has been cold-smoked over actual hickory wood. Hickory is one of the classic American smoking woods, common across the South and Midwest, with a strong, bacon-forward smoke that is bolder than apple or cherry wood and a little earthier than mesquite.
A little goes a long way. Because the smoke is already concentrated, you are seasoning and smoking at the same time, which makes it useful anywhere you want that cookout flavor without firing up a grill.
What To Do
Use it anywhere you would reach for regular salt but want a smoky edge: rubs for pork chops or ribs, scrambled eggs, roasted potatoes, grilled corn, or even the rim of a Bloody Mary. Start with half the amount of salt a recipe calls for, taste, and add from there. It is easy to over-smoke a dish.
Try it stirred into sour cream for a quick dip, or pressed into burger patties before cooking. Store it in a sealed container away from moisture and it will keep for a year or more.
