I think you can just bury a truffle in the salt and leave it to permeate. No need to chop it up. This is pretty much like making vanilla sugar where you put a vanilla bean into the sugar to get the vanilla sugar.

I base this off of cookbook that I once read where the author/chef suggested keeping eggs with a truffle for the fragrance of the truffle to permeate the eggs.

It's really easy and while I agree with ATN654 you'll get a stronger flavor from combining some of the truffle with the salt.

I usually only buy myself a truffle or two for birthday/Christmas in December, I bury it in risotto rice and/or eggs-in-their-shell, and I make quite a few dishes using just one truffle. I take all the trimmings from the truffle - finely chop it - and combine it with salt, but this year I used a microplane to shave some of the truffle into the salt. Worked like a charm! I've done it this way for about ten years now and that one jarful of truffle salt will last me all year until the _next_ truffle.

where do you all get your truffles from? i've wanted to get one but i have been leery on buying one unless i know it's a good price from a reputable place

Thanks for the advice, folks.

We got some from a friend of ours who finds them growing in the woods. We're scheduled to go out on another truffle-hunting expedition with him on Monday. I'm pretty excited.

I haven't had much luck truffle hunting even with skilled hunters so I get mine from:
http://www.farwestfungi.com/

Whole Foods has them also. My friend and I looked at one today, but at $30...another time.