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Smoked Salt

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    Smoked Salt

    I found the smoked salt portion particularly interesting. I had never heard of such a thing. Freezing a brick seemed like a good idea. How about freezing the salt? Would that add to the ability of the salt to absorb smoke? How long do you smoke salt to get good flavor? Excellent presentation! Thanks!

    #2
    Originally posted by bep35 View Post
    I found the smoked salt portion particularly interesting. I had never heard of such a thing. Freezing a brick seemed like a good idea. How about freezing the salt? Would that add to the ability of the salt to absorb smoke? How long do you smoke salt to get good flavor? Excellent presentation! Thanks!

    Freezing the salt won't help much because it doesn't have a lot of mass. It won't stay cold by itself long enough to matter. The brick has a lot of mass to keep the salt cool.

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      #3
      Hmmm... I didn't look into this yet. But when I watched the seminar I just assumed you wet the brick, apply the salt and then wrap in foil and freeze it. Am I missing something here? Jim

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        #4
        Jim, you place a brick wrapped in foil in the freezer. Place brick in the smoker with salt on top and the cold brick will attract the smoke, which in turn will smoke the salt on the brick.

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          #5
          I made some hickory smoked salt while cooking ribs yesterday. I used a pyrex pan, put it in the refrigerator for a couple hours before smoking. The salt looks and smells good. I can't wait to try it out in my next rub.

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            #6
            I hope it works out for you, Alden. Not too long ago I smoked some salt for several hours and although the salt looked and smelled great, there was very little flavor difference. I'll have to try the brick trick one of these days.

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              #7
              To what video do you refer? I'd like to check it out.

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