Smoking Salt??

pat

pat

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Any brethren ever smoke salt? If so how long, what temp, etc? Would you do it again?
 
Would be good on a steak don't ya think?

400px-Smoked-Salt_008.jpg
 
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.
 
Maybe a stoopid question, but what would you use it for?
 
N8man said:
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.
Click to expand...

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?
 
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.
 
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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.
 
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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.
 
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.
 
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.
 
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
 
Wine & Swine said:
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.
Click to expand...

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