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Unread 06-13-2005, 02:24 PM   #1
ddog27
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Default Hickory Smoke Salt

I usually use seasoning salt in my rubs. But I have been wanting to try some Hickory Smoke Salt in my rub. Has anyone tried the Hickory Smoke Salt? Should I take the seasoning salt out and replace it with the Hickory Smoke Salt? Or would it be better to go 1/2 seasoning salt and 1/2 Hickory Smoke Salt?
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Unread 06-13-2005, 04:04 PM   #2
spicewine
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The hickory salt that I use is pretty salty but it adds great flavor.
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Unread 06-13-2005, 04:07 PM   #3
Arlin_MacRae
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I used to use it.
Now I use hickory. ;)
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Unread 06-13-2005, 06:37 PM   #4
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Quote:
Originally Posted by Arlin_MacRae
I used to use it.
Now I use hickory. ;)
That makes a lot of sense. I use Morton's hickory smoked sugar cure salt to make my "buckboard bacon". Around here it's called "cottage bacon". Sold by a lot of the local wanna be butcher shops. It's basicaly the same thing as buckboard bacon. Tastes great. Never used it in a rub.
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Unread 06-14-2005, 07:40 AM   #5
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I use Watkins Hickory Smoke Salt in all my rubs. As Spice sez it is quite salty so watch the total salt content.
I've quit using seasoned salt as a rub ingredient, most of the components of seasoned salt (salt, sugar, paprika, onion and garlic powders) are spices I use in the rub anyway. If you use seasoned salt you have no control over the amounts of each as they'll vary brand to brand and to a lesser extent batch to batch with the same brand, so I just add those things myself.
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