My best results have come with QVQ but am looking to cheat the system and see if I can get a better SVQ by using smoked salt & liquid smoke. Williams-Sonoma currently has Maldon smoked salt on sale for $3.99 and they also have good hickory & cherry salt.
Anyway, how would you guys use this and in what amount? Would you use it for the dry brine, or inside the bag during the bath, or just the final smoke?
I have a packer in the fridge ready to cook for Christmas. As for the rub I'm just going simple with salt & pepper. I do plan to put a little liquid smoke during the bath as recommended by Kenji but he doesn't elaborate on how best to use smoked salt. I'll post an update after the cook.
Anyway, how would you guys use this and in what amount? Would you use it for the dry brine, or inside the bag during the bath, or just the final smoke?
I have a packer in the fridge ready to cook for Christmas. As for the rub I'm just going simple with salt & pepper. I do plan to put a little liquid smoke during the bath as recommended by Kenji but he doesn't elaborate on how best to use smoked salt. I'll post an update after the cook.
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