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View Full Version : Smoking Salt??


pat
05-03-2008, 03:17 PM
Any brethren ever smoke salt? If so how long, what temp, etc? Would you do it again?

pat
05-03-2008, 03:27 PM
Would be good on a steak don't ya think?

http://i273.photobucket.com/albums/jj228/pharmeyer/400px-Smoked-Salt_008.jpg

N8man
05-03-2008, 03:36 PM
I smoked 1lb of Kosher Salt this past Christmas to give out as Presents.
I smoked it with Hickory chunks at 250* in my DrumPit. I spread it out in an aluminum pan and stirred it every 20 minutes for 2 Hours. It turned out real good and I will do it again.

gandalf
05-03-2008, 03:38 PM
Maybe a stoopid question, but what would you use it for?

pat
05-03-2008, 03:41 PM
I smoked 1lb of Kosher Salt this past Christmas to give out as Presents.
I smoked it with Hickory chunks at 250* in my DrumPit. I spread it out in an aluminum pan and stirred it every 20 minutes for 2 Hours. It turned out real good and I will do it again.

Thanks N8man. I think I will give it a try tomorrow. I would assume a little bit goes a long way as far as taste/potency?

N8man
05-03-2008, 04:10 PM
I should add that next time I will Smoke it for Three Hours. At Two Hours there is a distinct hickory smell and smokey flavour but it is subtle, or maybe I've spent too much time in the smoke myself, but I think the additional time could be beneficial.

OSD
05-03-2008, 04:22 PM
Bet that would be good for use on foods cooked in the kitchen to give them a little extra flavor. I might have to try smoking some.

thirdeye
05-03-2008, 06:20 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/ff7a3cbd.jpg

I've purchased two kinds, one from Bali that was smoked with lime leaves and the other came from the notrhwest, I'm thinking smoked with alder. Never tried my own.

BBQ Grail
05-03-2008, 08:36 PM
Now this is the type of thread that people join for. Thanks guys for the cook ideas.

Wine & Swine
05-03-2008, 08:41 PM
We use a smoked Himalayan salt at my restaurant. We cut it with sea salt (it is really potent) and use it on french fries for a side with grilled steak...people love it. It works well on grilled meat but a little goes a long way.

Pig Headed
05-03-2008, 08:48 PM
I have smoked salt and use it in some rubs.

CrimsonSmoke
05-03-2008, 09:17 PM
Never heard of smoking salt. You guys will smoke just about anything.

bigabyte
05-03-2008, 10:11 PM
Smoked salt is good for non-smoked foods. Doesn't really add anything to rubs for BBQ meats in my opinion because it's all going back in the smoke anyway. I like smoking Celtic Grey Salt.

N8man
05-03-2008, 11:50 PM
Never heard of smoking salt. You guys will smoke just about anything.
If it don't move and sometimes if it does, we'll smoke it.:-P

blues_n_cues
05-04-2008, 12:33 AM
i do it all the time - w/ pecan,skeet, hickory, to use in rubs or brines. i go around 275 for 2-5 hrs. not like i ever oven q meat but it works great for all kinds of recipes. 1 of my favorites is lime & cilantro sea salt then fine grind for homemade chips... the other is the pecan & skeet for rib rubs ot steak rub

Kevin
05-04-2008, 12:47 AM
Never heard of smoking salt. You guys will smoke just about anything.

Try some eggs.
http://www.bbq-brethren.com/forum/showpost.php?p=237633&postcount=10

Norcoredneck
05-04-2008, 01:10 AM
I have trouble keeping them lit.:biggrin:

pat
05-04-2008, 07:29 AM
We use a smoked Himalayan salt at my restaurant. We cut it with sea salt (it is really potent) and use it on french fries for a side with grilled steak...people love it. It works well on grilled meat but a little goes a long way.

That is exactly the kind of thing I was thinking of. But on the steak of course!

jonboy
05-04-2008, 09:57 AM
I recently had some bourbon smoked salt.
A friend made it with some rock salt, hickory and spritzed with bourbon during the 3 hours of smoke.
Bourbon is like Bacon. It goes good with everything.
It HAD a nice flavor.
I used it on some home grown tomatoes.
jon

JD McGee
05-04-2008, 10:33 AM
Cool thread folks...I'm all over this one to use on my "Friday Night Steaks".:-P I'm thinking Hickory and Mesquite for steaks...Alder for salmon...and maybe Apple and Pecan for chicken and ribs! :biggrin:

pat
05-04-2008, 11:29 AM
I recently had some bourbon smoked salt.
A friend made it with some rock salt, hickory and spritzed with bourbon during the 3 hours of smoke.
Bourbon is like Bacon. It goes good with everything.
It HAD a nice flavor.
I used it on some home grown tomatoes.
jon

Nice idea Jon. Does that mean I can have bourbon for breakfast instead of bacon? :biggrin:

pat
05-04-2008, 11:31 AM
Cool thread folks...I'm all over this one to use on my "Friday Night Steaks".:-P I'm thinking Hickory and Mesquite for steaks...Alder for salmon...and maybe Apple and Pecan for chicken and ribs! :biggrin:

I was thinking about hickory for steaks too. Might have to make a seperate batch for salmon and chicken like you said.