Good day all,
One thing I plan to do is to use extra space when smoking meals (vs sausage) is to smoke some salt at the same time. Had a few questions:
Does one salt type work better? Kosher vs pickling
Can you taste the wood types in the salt?
Can the meats flavor the salt to?
How long and how hot?
Thanks,
Jim
I've done salt a few times, but by itself. (no meat in the smoker)
I cold smoked it - just used the smoke generator without the cabinet heater. (as I had cheese and some other stuff in there) It probably doesn't make a difference to the salt.
For the last batch, I used 2 pounds of kosher salt on commercial coffee filters, and I hit it with 4 hours of Pecan.
(I also had a pan of ketchup in there - it was surprisingly good!)
I have done salt while cold smoking and while doing butts and peppers. Like Squirt said the salt doesn't care. 2-4 hours should be the right amount of smoke depending on your tastes. I usually put the salt back in the container that it came in and replace the cork and let it sit for a week or two before using it. I also use sea salt. You don't have to worry about the temps as salt doesn't melt until somewhere around 2700 degrees