1 C. Kosher or Sea Salt
1 T. Smoked Paprika
2-4 tsp. Sriracha Sauce (more if you want to breathe fire~~adjust to taste)
Mix the salt, paprika and hot sauce together until fully incorporated. Pour out onto a clean baking sheet. Place in a pre-heated 200 degree oven or on dehydrator sheets. If using the oven, Turn off the heat and allow the salt to dry for an hour or so. Removed from the oven, crush the salt with the back of a wooden spoon to break apart any crystals that may cling together. If using a dehydrator set at 140-175 until the salt has dried. Break apart the crystals with the back of a wooden spoon or use a Mortar and Pestle to crush to pouring consistency. Using a funnel, Pour into air tight mason jars or sealable containers.
SUGGESTIONS FOR USE: on meats, eggs, fries, cooked and raw vegetables, popcorn and casseroles if you like a bit of salt, heat and smoke flavor to your food. Add to your brine before marinating meats or sprinkle on while grilling.
NOTE: Your favorite hot sauce can be used, but of course I had to use the one with the rooster label. :)
For additional Flavored Salts refer to the links:
Vanilla Salt-Fleur de Sel
Smoked Hickory Salt: justfowlingaround.weebly.com/seasoning-and-sauces/diy-smoked-hickory-salt
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