Have looked over some smoked sea salt recipes and still not sure if i need to mix salt and H2o or can i just spread out over a screen dry and have at it ? I have 5 14.5 oz packages of coarse sea salt. How about 3-4 hrs of pecan or hickory ? Any suggestions, comment,snide remarks or what have you are always welcome!! :) :)
I've only done it once, but I used coffee filters to spread the salt on. Worked great.
I used 2 hours of Pecan, but I also had some cheese in the box and didn't want to overwhelm it with smoke.
A visual..
Salt on the bottom, then paprika/peppercorns, then a bag of ball park peanuts, then a few blocks of cheese.
(those are commercial Bunn sized coffee filters)
(http://lh5.ggpht.com/_CbvAIVzmFFM/StETsfyy8oI/AAAAAAAA9AA/Nmaaoe-ib2E/s800/DSC09601.JPG)
I did just salt in mine. All I did was make a foil tray and dump salt on it. Every 30 minutes I would stir up the salt. Worked great.
:)awesome pic of salt, cheese and smokey nuts(!) I dug out 2 old but cleaned up spatter guards with fine mesh to spread salt on.I think these will work out OK :-\ I'm also wondering...heat, or no heat ? I'm leaning toward 150deg. for 2-3 hrs. I have cold smoker set-up..just think it needs some heat...
I have done salt and paprika so far. Small cookie sheet, couple of hours of apple.
Just an update on my smoked sea salt.. I used 2 old splatter screens(cleaned) shaped them to fit in the rack. I put almost the whole pkg (14.5oz) of coarse sea salt on each rack...spread out evenly. I filled up BS w/ 3 hrs Pecan ..set temp appx 120. At the 1/2 way point took salt out and stirred it around and returned to BS.Removed , let cool and put in small glass containers...some for gifts,some to keep! First taste was awesome ...used on a couple of ribeyes. My wife loved it..wants me to do more. Next time may try some hickory or mesquite.. I'm hoping this may get better with age...like the cheese. :) :)
Sounds great sage! Now I am inspired to do some salt!
Drew
A little of the subject but along the same topic. I got a gift basket of choclate at xmas and it contained this.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/Picture-1.jpg)
It was interesting. Dark chocolate with sea salt crystals in it that crunch as you chew it. Different for sure.
that's a new one on me!! haven't seen that before... :-\ Have you tried it yet? ???
Yeah it was different for sure but not bad. If you like dark chocolate you will....I won't say you'll love it but it's worth a try. They also have one with chili peppers in it now that one is good. I really like that one.
Fleur de sel is a rare french sea salt that is harvested by hand. It has a flavor that is remarkable. I use it only for special occasions due to the cost, and only for finishing cooked foods never for seasoning while cooking. I have heard of chefs using it in deserts and ice cream.
Drew
I have had excellent results with hickory smoking sea salt for 20 hours. Salt comes out fantastic and almost looks like amber. Great taste.
Quote from: Bavind on January 12, 2010, 05:43:59 PM
I have had excellent results with hickory smoking sea salt for 20 hours. Salt comes out fantastic and almost looks like amber. Great taste.
20? Wow! Using what type of smoker?
Bradley original style.
Let's see..3 bisquettes per hr x 20 hrs....I'll bet it turned out fabulous!!! How much salt did you end up doing,and at what temp? 8)
20 hrs at $1.25 per hour + $25. I hope you did alot of salt cause that is the most expensive salt in the world.
No kidding!!Not to mention the amount and cost of frosty beverages that may have been consumed during that time !!!!;D ;D
Hey a mans got to have a hobby. ;D ;D
The salt was amazing. I gave most of it away for Christmas so will have to do some more soon. I cold smoked it. The only problem I ran into was the moisture tended to condense around the top vent then dropped to the salt. Next time I will but a bowl there to catch the "liquid smoke"
That is good Bavind glad it worked out for you. Hey I see you are from saskabush, where abouts. I used to truck throuhg to Steinbach Man. back in 2000 and you know I had all these preconceived notions about the praires that they were just flat and ugly, but I never found that at all. I actually like Sask. especially The Quappelle valley and up around N. Battleford. Very nice country.
Quote from: Bavind on January 16, 2010, 10:34:26 AM
The salt was amazing. I gave most of it away for Christmas so will have to do some more soon. I cold smoked it. The only problem I ran into was the moisture tended to condense around the top vent then dropped to the salt. Next time I will but a bowl there to catch the "liquid smoke"
I have the same problem in the winter. If I have the the rack space, I spread a couple of layers of cheese cloth in the center of the rack and place that on the top shelf. You don't have to cover the whole rack, I just cut the cloth to 6 inch lengths, but wide enough to cover the width of the rack. The cheese cloth will catch any condensation that falls, holds it until it can evaporate; so the cloth never gets saturated.
Quote from: Habanero Smoker on January 17, 2010, 02:30:46 AM
Quote from: Bavind on January 16, 2010, 10:34:26 AM
The salt was amazing. I gave most of it away for Christmas so will have to do some more soon. I cold smoked it. The only problem I ran into was the moisture tended to condense around the top vent then dropped to the salt. Next time I will but a bowl there to catch the "liquid smoke"
I have the same problem in the winter. If I have the the rack space, I spread a couple of layers of cheese cloth in the center of the rack and place that on the top shelf. You don't have to cover the whole rack, I just cut the cloth to 6 inch lengths, but wide enough to cover the width of the rack. The cheese cloth will catch any condensation that falls, holds it until it can evaporate; so the cloth never gets saturated.
Now thats a good tip. thanks Hab's
I am living in Calgary now. I am very new to the smoker and this site has given me a lot of things to try this spring. LOL :)
Great job on the salt Bavind...I agree with Hab Smoker I smoked more salt the othere day and ended up with moisture in the OBS .put not strips but a small piece on top rack...so the cheese cloth works ...Thanks Habs ;D