I have 1# of course sea salt that I want to smoke. Can anyone out their direct me to a procedure, or share their technique?
TIA,
Brad
STC has spread stuff like salt out on a coffee filter on a rack.
Yes! I did salt, paprika, peppercorns and some cheese one cold afternoon.
Let me find the thread...
Here you go, Brad.
http://forum.bradleysmoker.com/index.php?topic=11931.0
Quote from: squirtthecat on November 08, 2009, 04:33:49 PM
Here you go, Brad.
http://forum.bradleysmoker.com/index.php?topic=11931.0
Thank you very much. How did the salt and peppercorns come out?
Quote from: Brad Stab on November 09, 2009, 07:43:47 AM
Quote from: squirtthecat on November 08, 2009, 04:33:49 PM
Here you go, Brad.
http://forum.bradleysmoker.com/index.php?topic=11931.0
Thank you very much. How did the salt and peppercorns come out?
They turned out great. I gave away a bunch of it at work to some of the foodies here..
I used the salt and the peppercorns in a pastrami rub I did a couple weekends ago. It added some real nice flavors.
After 3 hours with apple wood.
(http://i59.photobucket.com/albums/g318/bradstab/DSCF9503.jpg)
Whhat's up with those two pucks in the upper right hand corner that didn't burn?
KyNola
BTW, I like the fresh rosemary touch.
I like the rosemary in the salt idea :).
I was just thinking about putting some cheese in and I think I will go out and see if my rosemary is still alive and do some salt too.
I don't know what the deal is with the couple of pucks. It's seems that some smoke into cinders and others don't seem to finish all the way?
I want to thank squirlthecat for the help and coffee filter idea.
This is after 3.5 hours. The additional time really helped develop a soft bronze hue. The flavor is great also. It has a subtle rosemary aroma.
(http://i59.photobucket.com/albums/g318/bradstab/DSCF9504.jpg)
(http://i59.photobucket.com/albums/g318/bradstab/DSCF9505.jpg)
I have it laid out on some sheet pans then I'm gonna store it in glass.
Nice!
I can't take credit for the idea... Someone else mentioned it offhand, and I figured I would give it a shot.
Tip, don't throw those filters away in your kitchen trashcan. Your place will smell like a stag party tomorrow morning.
(yes, I made that mistake - fortunately the Mrs was out of town and I had time to air the house out ;))
that salt looks great
I just put some salt & rosemary in along with 3 lbs cheese and 2 lbs almonds.
Going to use the recipe in that book for the almonds ;D great book
Quote from: squirtthecat on November 09, 2009, 03:41:36 PM
Tip, don't throw those filters away in your kitchen trashcan. Your place will smell like a stag party tomorrow morning.
(yes, I made that mistake - fortunately the Mrs was out of town and I had time to air the house out ;))
Ha ha, Thanks for the tip. I thought I'd make a cup of smoked coffee with them.
I don't know if any of you do confit, but I am going to grind and add some of this smoke salt to my next cure. I can't imagine anything better then duck confit with a whiff of smoke. Deb, Ruhlman really nailed it with this book with Paulson. And the almond recipe is great.