Ado Project

Well, I still haven't gotten around to taking pictures of my salt. I have attempted, but the lack of a good macro lens is hindering my actually liking the photos. So you get none.
I do, however, have two new experiments; lime salt and smoked salt.
Lime salt will be a flavored salt, not a reformed salt.

ingredients:
1 box Diamond Crystal Kosher Salt
24 Limes

zest all limes and reserve on paper-lined perforated sheet pan
juice all limes and mix with salt until completely incorporated
spread salt mixture evenly on paper lined sheet pan
place both pans in a well ventilated area, preferably dark and warm (75-85° F)

I have a few grainy phone pictures of my process:

The first picture is day one. The salt is saturated with lime juice and the zest is still green and moist.

The second picture is day three. The salt has formed a crust and the lime juice is nearly dried. The zest is nearly dessicated.

The third picture is day seven. The salt is passed through a coarse chinois to break up and sort larger chunks. Once the salt is passed the dessicated zest is reintroduced to the salt. 

Viola, lime-flavored salt.

Note: The lime salt does oxidize after time when exposed to light. I am currently on a bag I made five months ago. The flavor is still good, albeit mellowed. The color, however, has changed from a white with green specks, to a very pale ochre with green specks. I would like to avoid the use of a chemical color enhancer, but maybe the addition of another natural product may help... Next batch.

Smoked salt.

Ingredients:

Oak wood chips (I split a log off of my wood pile into splinters and used that.)

1 box Diamond Crystal Kosher Salt

(Warning, this will permanently scar the tools you will be using.)

Add water to the salt to form a loose mortar. (Using the word paste would be inaccurate as the consistency is more like mortar.) Place the salt mixture in an adequate size fine sieve. You will need a round metal container that the sieve can rest on. I used a stainless bain-marie insert. Place wood chips in the bottom and place metal container on a low to medium low flame. Place sieve on metal container and cover with aluminum foil. Allow the chips to smoke and adjust the flame accordingly. You want the salt to dry slowly. 

I allowed the salt to dry in the smoke for one hour. When I removed the salt it had completely adhered to the sieve and it took a serious go to remove it all. When the salt was finally removed I passed it through a coarse chinois to break and sort larger chunks. The salt when tasted immediately had an ashy taste. I assumed I had smoked the salt too long and believed the experiment lost. I bagged the salt and stashed it away for later recollection. However, three months later, the salt had actually matured and mellowed to the point of where I had wanted it. So, I think I am onto something there. I would like to try a reforming of salt using what I call the "bong-water" method of smoking (more on that later). I would also like to dissolve the already smoked salt in boiling water and allow it to recrystallize slowly through evaporation. Sorry, no pictures of this one. (Update: pictures taken (Thank you, Wife!))

Oak Smoked Kosher Salt.