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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-11-2007, 11:48 AM   #1
SmokeyBear
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Default hickory smoked salt

http://www.carolinesrub.com/hickory_smoked_sea_salt.asp

Anybody use this stuff or something like it? I wonder how it would work in rubs. Would it be too much for something that would be smoked anyway?

I'm thinking it might be really good one steaks and burgers.
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Unread 02-11-2007, 11:51 AM   #2
Kevin
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Or you can smoke your own! Pretty good and you can adjust the time and wood to your liking.
http://www.bbq-brethren.com/forum/sh...ht=smoked+salt
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Unread 02-11-2007, 11:53 AM   #3
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Quote:
Originally Posted by Kevin
Or you can smoke your own!
Hard to light, though.
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Unread 02-11-2007, 11:54 AM   #4
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Quote:
Originally Posted by Plowboy
Hard to light, though.
Bad Plowboy. I just roll my own fattys.
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Unread 02-11-2007, 01:52 PM   #5
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This is the stuff I use in some rubs that I do. I use it alot for steak and burgers with black pepper.
If I remember correct it's only 2.95 a pound Check out there web site it's on the package.
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Unread 02-11-2007, 03:43 PM   #6
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Quote:
Originally Posted by SmokeyBear
http://www.carolinesrub.com/hickory_smoked_sea_salt.asp

Anybody use this stuff or something like it? I'm thinking it might be really good one steaks and burgers.
Yes .. both this salt and their lemon pepper. Seems like right after I got mine there was a problem they had controlling quality of their hickory salt source. Nice people to deal with. You should consider contacting them and get current status. I'm stlll using and enjoying these two products.
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Unread 02-11-2007, 04:03 PM   #7
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I have a container of Hickory Smoked Salt that I got as a gift.
I havent figured out what to do with it yet. Hopefully, I will get a few
ideas from this thread.
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Unread 02-11-2007, 09:09 PM   #8
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Quote:
Originally Posted by BBQ_MAFIA
I have a container of Hickory Smoked Salt that I got as a gift.
I havent figured out what to do with it yet. Hopefully, I will get a few
ideas from this thread.

It works great when you make jerky. Use it instead of regular salt and leave out any "liquid smoke" in the recipe.
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Unread 02-11-2007, 09:17 PM   #9
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Yes I use this in my rubs and it seems to work ok, but only use a little (refer to the word salt in hickory smoke salt) this can be a bad thing if too much is used. JMO.
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Unread 02-12-2007, 09:35 AM   #10
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Check out one of Steven R.'s books. He talks about how to use and make hickory smoked salt. Sounds easy but I have never tried it.
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Unread 02-12-2007, 01:29 PM   #11
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Use smoked salt anytime you are grilling or cooking and want smoke flavor without using wood as a fuel source.

I made it once over a year ago and only ran out last month. Spread the salt on a sheet pan. Toss it in the smoker and stir it occasionaly. Taste it and take it off when you think it is to your liking, depending on how you plan to use it, a stronger flavor may be desirable.
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Unread 02-13-2007, 11:11 AM   #12
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I use hickory smoked salt in my rub. It has a strong flavor, a little goes a long way.

I also have it in a salt mixture that I use for steaks & burgers.
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Unread 02-14-2007, 06:43 AM   #13
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If I've room in the smoker I always smoke some salt (or garlic, nuts, etc etc). If I've too much I give it away in work.
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Unread 02-14-2007, 06:40 PM   #14
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I smoke my own kosher salt as well. I keep a mason jar full of it around at all times.
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