I’ve been working on this for a few weeks now and I am very happy with my results. I took some lemon slices and covered them with kosher salt and rotated them every few days.  My goal was to have the lemons 35-40% dehydrated with the juice being extracted infusing itself into the salt.  This gives me two things….

Lemon wedges that I can place in a food processor (yikes) and create a powder. The remaining part that isn’t dehydrated I will toss out, the rind is the most potent part for what I’m looking for.  Then I will take the leftover salt and it will be the first layer of salt that I will do a salt crusted fish with. I’m hoping that when I salt crust the fish with the lemon infused salt it will add a little lemon aroma/taste to the outer later that is being cooked, if not then I have other uses for the salt too. We’ll see what happens.

I have other things I’m going to cure with salt but I wanted to start out with something cheap.  Onto bigger things!

Eric