In food manufacturing, the term “smoke flavor” often refers to liquid smoke. Liquid smoke is produced by condensing smoke particles into a liquid solution, sometimes with added coloring or stabilizers.
At San Francisco Salt Co., we treat smoke as an ingredient, not a shortcut. That is why we use a controlled cold-smoking process.
What is Cold-Smoking?
Salt is a mineral. When exposed to high heat during hot smoking, two measurable changes can occur:
- Crystal Structure Disruption: Excessive heat can alter the lattice structure of the salt crystal.
- Flavor harshness: High-heat smoke carries heavier compounds that can produce bitter or acrid notes.
The SF Salt Process
We generate smoke in one chamber using real wood logs such as hickory, apple, cherry, or alder. That smoke is transferred into a separate cooling chamber where the salt rests. The salt remains in cool smoke for several days.
- The Result: The salt retains its crystalline structure and natural texture while developing a deep, authentic smoke profile.
Understanding Wood Profiles
- Applewood: Sweet, fruity, and mild. Well suited for lighter proteins such as pork and chicken, and even certain desserts.
- Cherrywood: Rich and rounded with subtle fruit notes. Often paired with duck and ribs. It contributes a deep mahogany color.
- Alderwood: Earthy and subtle. Traditionally used in the Pacific Northwest, particularly for salmon.
- Hickory: Bold and savory. Common in Texas barbecue and well suited for beef and burgers, with a naturally bacon-like character.