Growing Artisan Salt

I developed a technique for recycling the salt used during the curing of meat by re-crystallizing it in flavored brine. This technique can be implemented with fresh salt and will yield awesome results. The recipe below uses lemon as the flavoring agent but you can use anything from ashes to beef jerky to strawberries.

  • 2 tablespoons lemon zest
  • 1 cup lemon juice
  • 3 cups hot water
  • 9 ounces kosher salt
  • 1 bamboo skewer
  • Butchers twine
  • 1 one-quart Mason jar

Combine the zest, lemon juice, hot water, and salt to make the brine. Stir until the salt completely dissolves. Tie the skewer to the twine and then suspend it vertically in the jar ensuring that the skewer hovers one inch above the bottom of the jar. Pour the brine into the jar and let it sit until you see crystals start to grow on the skewer. This could take weeks to over a month. Once crystals start to form take the skewer out and spray them with the brine. Allow the brine to dry on the crystals then submerge them again in the brine. Do this every week until all the brine has evaporated. Once the crystals have fully formed break them off the skewer and enjoy!