Smokin-It User Forum!
General Discussions => Anything Goes!! => Topic started by: Meatball on April 08, 2017, 09:45:34 AM
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Has anyone ever smoked a batch of salt to be used as a flavoring season?
Wondering what type of wood would be best used?
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good idea
trying it right now
just with cheap table salt 50 cents a box .. and some hickory
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I did a bunch (about two cups) a while back. I do not remember which wood I used but I put the sale into a big coffee filter and stirred it around every 30 minutes or so.
I still have some left. I cannot taste any smoke flavor when I use it on food but I can taste it by itself.
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I use iodized sea salt. I just used Hickory. We use it on everything when we salt.
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About how long in the smoker? Is it ok to put in with meat while its smoking or better to smoke separate? Thanks!!
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i did mine for 1 hr. by itself.
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i did mine for a long time like 8 hours cause i had to go out twice.. so i set it up to run while i was out the first part of the day .. then when i got home from that i put in new wood and let it go for another 4
now to me i can't say the salt has a strong smoke flavor but after having it sit for a couple days now
i tasted it and it definitely has a different taste than normal plain salt.. but it's not so much smokey as well it has kind of a pretzel taste to it
which is fine by me i like pretzels it will be good on stuff for sure
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I put table salt in coffee filters on the top rack of the smoker with meat below. I also smoked cayenne pepper -- really good. Oak wood. I left the salt and cayenne in there several hours. Pulled it out after a couple of hours and gave it a stir.
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+1 I like idea, will try.