Smoking salt

Brad Stab · November 08, 2009, 10:33:30 AM

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

FLBentRider · November 08, 2009, 10:39:15 AM

STC has spread stuff like salt out on a coffee filter on a rack.

squirtthecat · November 08, 2009, 04:22:07 PM

Yes! I did salt, paprika, peppercorns and some cheese one cold afternoon.

Let me find the thread...

squirtthecat · November 08, 2009, 04:33:49 PM

Here you go, Brad.

http://forum.bradleysmoker.com/index.php?topic=11931.0

Brad Stab · 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?

squirtthecat · November 09, 2009, 07:46:12 AM

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.

Brad Stab · November 09, 2009, 12:21:44 PM

After 3 hours with apple wood.

KyNola · November 09, 2009, 12:48:36 PM

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.

deb415611 · November 09, 2009, 02:22:56 PM

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.

Brad Stab · November 09, 2009, 02:52:28 PM

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.

I have it laid out on some sheet pans then I'm gonna store it in glass.

squirtthecat · November 09, 2009, 03:41:36 PM

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 ;))

deb415611 · November 09, 2009, 03:42:50 PM

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

Brad Stab · November 09, 2009, 04:00:29 PM

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.