Anyone have experience using some of the gourmet smoked salts? My son gave me some elder wood smoked salt from Canada. It smells amazing and am looking forward to using it. I'm interested in your results on all things associated with this forum (is that broad enough?).
Thoughts on using other woods for smoking when using smoked salts.
He gave me a large amount, but I don't see using a lot each of on my cooks. I'm afraid of over powering a brisket or salmon.
I take the salts out of my recipes - per Meathead and add as necessary. Do you see any changes or amounts?
Are there complimentary ingredients you might recommend?
Thoughts on using other woods for smoking when using smoked salts.
He gave me a large amount, but I don't see using a lot each of on my cooks. I'm afraid of over powering a brisket or salmon.
I take the salts out of my recipes - per Meathead and add as necessary. Do you see any changes or amounts?
Are there complimentary ingredients you might recommend?
