I’ve been wanting to smoke some salt (on my smoker 😝) can I just put some kosher salt on a pan in the smoker when I am making ribs or something? Or does the salt need to be cold smoked? How long to smoke and what temp???, thanks !!
-
-
I can't advise on how to smoke salt, but having a container of Hickory smoked salt in my pantry for 1-2 years, what I will say is.... what will you USE it for?
I bought some Weber brand hickory smoked salt because it sounded good to me, but once I tasted it, I wasn't sure what to do with it. I don't need it in my rubs or when dry brining, as I am smoking or grilling my meat to get smoke flavor. And the smoke flavor in the salt is fairly strong, so I am not sure I want it on food that is not traditionally smoky... just have yet to figure out an actual case for using smoked salt. Then again, I use smoked paprika in recipes, but only recipes that call for smoked paprika. I've not seen one call for smoked salt...
Maybe I should sprinkle some in a bowl of popcorn this weekend and see how it works for that?
-
This thread and the links to other threads should cover it all.
Comment
-
We use smoked salt as a finisher on meats, fish, veggies to give a zip of add't smoke and salt flavors.
Still having trouble obtaining alderwood smoked salt, however. LOTS of retailers - both online and brick -- have been out for a while.Comment
-
https://www.worldspice.com/spices/alderwood-smoked-salt seems to have it.
-
-
I posted in the thread above that STEbbq linked above. I no longer use my Weber Kettle. I use my Grilla OG now. Here are some photos of my last smoked salt cook.
11:00 AM
1:00 PM
6:00 PM
Finished product at 7:00 PM
I used hickory pellets and had my pellet grill set at 225°
Comment
Comment