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Smoky Salt Seasoning or Dry Rub

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“This salt/smoky tea blend can be used to add a smoky seasoning to foods or as a dry rub for meats such as pork or steak.”
READY IN:
YIELD:
2 tbsp
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon sea salt
  • 1 tablespoon lapsang souchong tea leaves (loose)

Directions

  1. Grind both ingredients together into a fine powder. I used a few pulses of a Magic Bullet for this, but it could also be done using a spice grinder or a mortar and pestle. Either store in an airtight container, since the smoky flavor of the Lapsang Souchong will fade quickly once it's ground, or else use within the week. A little goes a long way.
  2. Try using this blend on shelled edamame that has been cooked and tossed with butter. Sprinkle on buttered edamame according to taste and toss until seasoning is blended inches To me, the smokiness of the lapsang souchong seems to lend an almost bacony flavor to the dish.

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