I was watching the Food network channel, and Big Daddy had some smoked salt he was using. Has anyone smoked salt before and if so i would like more information about this, what kind of wood and type of salt if it matters?.
I use kosher salt and put it in a coffee filter. I smoke with Hickory. Stir it every so often. Good stuff.
Ditto!
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Thanks guys, how much smoke?
Quote from: Shasta bob on April 08, 2012, 06:04:11 PM
Thanks guys, how much smoke?
2 hours will do. As the smoked salt gets older it will taste better and better. It takes on a darker color as it gets older too. ;)
Thanks, thats next on my smoke list.
i have a coffee filter with salt in it that i throw in the smoker every time i do a smoke.i cant use it as fast as i can smoke it (just a finishing salt)so i just add some more to the same filter and presmoked salt .the one i got on now is into its 8th smoke and just gets better and better.oh just a heads up ,keep filter and salt away from dogs as they like the smoke smell so much that they will seek and destroy lol (unfortunate incident that left a12th smoked pack of salt strewn through out the house)
I store the smoked salt in a glass contianer, sealed tight and in a dark cool spot.It doesn't last long enough to age.LOL
When making Smoked salt I use Sea Salt on a coffee filter. 4 hours of hickory smoke is the general rule for me then it goes back into the glass jar and corked.
Do you cold smoked Salt or smoked only with the smoke generator?
I have done it both ways. Don't worry if memory serves me right the melting point of Salt is something like 2745 degrees. Haven't seen a Bradley get that warm yet. ;D ;D
Thanks, i new some one here would know the temp of melting salt