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Thread: Smoked salt

  1. #1
    Join Date
    Jan 2011
    Location
    Tulsa, OK
    Posts
    403

    Default Smoked salt

    I think at the end of my cook today I am going to put some esa salt in a foil pan and smoke it, I have never used it before but I can't imagine it wouldn't be good.
    Cheers, Mike
    Southern Style Cooker, 2-Hasty Bake's, Webber 22" one touch silver, UDS

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    It should add a hint of smoky flavor to the salt. Be sure to get us some pics and your thoughts of it when done
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Put it in the fridge first, then smoke it cool and smudge the heck out of it.

  4. #4
    Join Date
    Jan 2011
    Location
    Tulsa, OK
    Posts
    403

    Default

    Well after my brisket was done today I threw a pan of sea salt on the smoker and it turned our really good! I put it on the UDS at 250 for about 1.5 hours and stired it a couple of times during the smoke.

    Here are a couple of pics for you

    The sea salt and pan



    Fresh salt in the pan and ready for the smoker



    After a 1.5 hour smoke I pulled it out and it has a nice smoky look and just a hint of smoke flavor, I think it will be a nice addition to the spice cabinet.

    Cheers, Mike
    Southern Style Cooker, 2-Hasty Bake's, Webber 22" one touch silver, UDS

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    It WILL be a great addition to the cabinet - give it a try on baked tators. You done good Thanks for sharing
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Mar 2009
    Location
    Loganville, GA
    Posts
    12

    Default

    I never ever would have thought of that. Great job and thanks for sharing!

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I cheated the last time I needed some smoked salt for one of my rubs on short notice.

    1 cup salt in the bowl of the Kitchen -Aide mixer on low drizzle in 1 1/2 tsp canolla oil mix 2 min and drip in 2 1/2 tsp Liquid Smoke mix 5 min spread on a sheet pan and into a 375 deg oven 15 min. ready to use as soon as it cools.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Quote Originally Posted by SmokyOkie View Post
    Put it in the fridge first, then smoke it cool and smudge the heck out of it.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  9. #9
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Quote Originally Posted by PigCicles View Post
    It WILL be a great addition to the cabinet - give it a try on baked tators. You done good Thanks for sharing

    I like the way you think, got to be good on a tator!!
    Why in the hell should I have to "Press 1 for English?"

  10. #10
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Deleted
    Last edited by kingkoch42; 08-28-2013 at 02:32 PM. Reason: Deleted due to lack of interest
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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