Badia Smoked Sea Salt, 9 oz
Sea salt slow-smoked over hardwood until the crystals carry the aroma of a live fire — the seasoning that delivers grill-and-smokehouse flavor without the grill. Use it anywhere you want the impression of bark, brisket smoke, or campfire char in a dish that never saw a flame.
Common Uses
Finish ribeyes, burgers, and pork chops straight off the grill. Rub onto brisket, pork shoulder, and chicken thighs before low-and-slow smoking. Sprinkle on roasted potatoes, charred corn, deviled eggs, and grilled avocado. Rim the glass for a smoked mezcal margarita or Bloody Mary. Stir into BBQ sauce, chili, and bean dips for a smokehouse undertone.
Cuisine Context
Central to American BBQ — Texas brisket rubs, Kansas City burnt ends, Carolina pulled pork — and a finishing salt across Nordic and Pacific Northwest cooking, where smoked salmon and cured fish traditions run deep. Pitmasters use it in the rub; chefs use it as a final crunch. Apartment cooks use it to fake a grill in February.
Pro Tip
Add as a finishing salt, not a cooking salt. Heat above 300°F drives off the smoke aromatics — sprinkle it on after the sear, off the heat, so the smoke hits your nose, not the exhaust fan.
Ships from Doral, FL.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Sea salt slow-smoked over hardwood until the crystals carry the aroma of a live fire — the seasoning that delivers grill-and-smokehouse flavor without the grill. Use it anywhere you want the impression of bark, brisket smoke, or campfire char in a dish that never saw a flame.
Common Uses
Finish ribeyes, burgers, and pork chops straight off the grill. Rub onto brisket, pork shoulder, and chicken thighs before low-and-slow smoking. Sprinkle on roasted potatoes, charred corn, deviled eggs, and grilled avocado. Rim the glass for a smoked mezcal margarita or Bloody Mary. Stir into BBQ sauce, chili, and bean dips for a smokehouse undertone.
Cuisine Context
Central to American BBQ — Texas brisket rubs, Kansas City burnt ends, Carolina pulled pork — and a finishing salt across Nordic and Pacific Northwest cooking, where smoked salmon and cured fish traditions run deep. Pitmasters use it in the rub; chefs use it as a final crunch. Apartment cooks use it to fake a grill in February.
Pro Tip
Add as a finishing salt, not a cooking salt. Heat above 300°F drives off the smoke aromatics — sprinkle it on after the sear, off the heat, so the smoke hits your nose, not the exhaust fan.
Ships from Doral, FL.
