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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-28-2015, 04:11 PM   #1
birt
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Default smoked salt

i have read about smoked salt. looked it up and wondered; has anyone here done this?

https://en.wikipedia.org/wiki/Smoked_salt
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Old 09-28-2015, 04:35 PM   #2
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Watching - I wanna learn how too.
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Old 09-28-2015, 05:03 PM   #3
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Yup, for me it took quite a while to get color on it. I wrote about it at http://neverstopsmoking.com/salt.php

I wound up doing a soldering iron in a soup can with wood chips, spreading course salt on frying splatter screens and just stirring it around every hour or two.

Came out great though!
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Old 09-28-2015, 05:07 PM   #4
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Yup I have done it. It is a crucial addition to my homemade rubs. I used cheese cloth and wrapped course sea salt and hung it in the pit while I smoked other foods.
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Old 09-28-2015, 05:08 PM   #5
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Several times. I've cold smoked salt with various species of wood for 8-12 hours with great results. I used coarse sea salt 2-3 pounds and put it in a wire mesh strainer every once in awhile shake the strainer around to rotate the salt.
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Old 09-28-2015, 07:17 PM   #6
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You can put the salt in a cone shaped sieve, or put some salt on a bacon splatter screen and cold smoke with an A-Maze-N Pellet Maze. Easy Peasy, no heat, no moisture, just smoke flavored salt.

Large Kosher Salt or Sea Salt Flakes will work great..

You can also smoke paprika and chili powder for use on the stove.

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Old 09-28-2015, 07:22 PM   #7
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My buddy makes a batch once a year. It's nice on roast pork.
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Old 09-29-2015, 03:23 AM   #8
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I do it in my little Red Cookshack, its a no brainer. Just spread it in a pan on the top rack and stir it every so often.





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Old 09-29-2015, 03:45 AM   #9
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I've been thinking about doing this for a long time but never got around to it. I have a buddy who does it all the time and I can tell you it makes a big difference in rubs with koser salt. Gotta try it soon.
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Old 09-29-2015, 07:07 AM   #10
birt
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a little update:

i found an explanation from someone who clearly experimented a lot with it
http://www.theroguegourmet.com/blog/.../smoking-salt/
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Old 09-29-2015, 07:45 AM   #11
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ANYTIME I fire up the smoker for any reason (bacon,jerky,cheese,paprika,etc) I always add a small tray (aluminum foil) of salt.

Sometimes I'll add garlic or nuts as they are great additions to any kitchen.
Just stir the salt,nuts,etc. every once in a while.

I figure if there's room in the smoker then why waste all that good smoke and flavor.

Last edited by DiamondMarco; 09-29-2015 at 01:02 PM..
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Old 09-29-2015, 07:49 AM   #12
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I do it on my weber kettle. I put it on some aluminium foil have 3-4 lit briqs and then put a chunk of pecan on it. Stir it every so often. If I don't like the color on the salts, I'll add in more lit coals to finish off the chunk of pecan.

I have given some of the Smoked Himilayan pink salt to friends/family and they all love it.
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Old 09-29-2015, 08:16 AM   #13
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Looks like something else I need to try.
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Old 09-29-2015, 05:27 PM   #14
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This looks like a great idea! Going off of swamprb's idea, if you have the room, you could use two pans for both salt and paprika!
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Old 09-30-2015, 08:11 AM   #15
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This place is near me and they have samples of virtually everything they sell. Some very interesting flavors.
http://www.seasaltsuperstore.com/
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