Original Chex Mix and Salt

[Saber 4]

I decided I wanted to make some homemade original Chex Mix instead of just buying a bag at the store. So yesterday I mixed up two batch's from a recipe purportedly from the back of a 1955 Chex Cereal box. Today I threw them in the 4 rack with 3 hours of special blend (smells a lot like hickory) along with some course sea salt on a coffee filter a la TenPoint5's recommendation not to waste the smoke.





By the way for all of you that couldn't believe my SG could raise the temp that much in a cold smoke, I must have one heck of a strong SG, it's 91 with RH 45% and the cabinet temp with a probe above the salt is reading 138 and the digital is reading 168 with a cold no power element

[Saber 4]

Here's the Chex mix out after 3 hours, just waiting to be bagged up for the trip to Paducah. It should have perfect smoke by then.



I decided to keep the salt going for a couple more hours since I already had it going.

[Saber 4]

Salt's done for today, I like the color it's beginning to take on, I'm going to probably smoke it again next time I fire up the 4 rack.

[Tenpoint5]

That salt should be really good! Of course if the smoke smells like hickory that's all the better

[Saber 4]

I decided the last batch of Chex mix needed more seasoning so I'm making another batch today with double butter and seasonings, I only had 2 of the chex cereals left so I added some multi-grain cheerios so we'll see how that turns out, I also picked up some more salt so it's all going in the 4 rack in about half an hours.

Sailor- did you get the link for the recipe and have you gotten to try it yet?

[Saber 4]

Had to post one picture of all this salt going at once, I did put the first salt back in to see how much more smoke I could get on it.

[Tenpoint5]

Spread the salt out as far as you can Saber while your stirring it. Thinner wider makes for more smokeable area

[KyNola]

My smoked salt has 18 hours of smoke on it but the smoke came from the AMZNPS burning hickory pellets.  Once you're happy with the amount of smoke on the salt, place it in an airtight container, shake it every day or so and watch the salt get darker and darker and the smoke flavor will intensify. (Thanks for the hints Chris!)

[Saber 4]

Spread the salt out as far as you can Saber while your stirring it. Thinner wider makes for more smokeable area

I made it as thin as I could, that's 2 14oz bottles of new and about 7oz of the second smoke. Here's the after smoke pictures, the second smoked salt is really getting darker, the other will get smoked a second time the next time I smoke something.

My smoked salt has 18 hours of smoke on it but the smoke came from the AMZNPS burning hickory pellets.  Once you're happy with the amount of smoke on the salt, place it in an airtight container, shake it every day or so and watch the salt get darker and darker and the smoke flavor will intensify. (Thanks for the hints Chris!)

Thanks for the tip, it's already cooled and back in the bottles, now I know to shake it around every morning.

[Tenpoint5]

Saber you do realize that getting you started on smoked salt is like giving crack to a 10 year old! Once you start using it you just can't stop making it!

[Saber 4]

Saber you do realize that getting you started on smoked salt is like giving crack to a 10 year old! Once you start using it you just can't stop making it!

You did work like a dealer giving me a sniff and a small taste of this amber gem, the biggest problem is that I'm making this to package up with other smoked goods for family Christmas baskets and they will be demanding regular re-supply.

[rveal23]

Man, I'm MIA for two weeks and I find a new thing, smoked Salt? That sounds very interesting! Is the salt a very minor flavor, or does it pick up the smoke drastically?

[Saber 4]

Man, I'm MIA for two weeks and I find a new thing, smoked Salt? That sounds very interesting! Is the salt a very minor flavor, or does it pick up the smoke drastically?

It keeps it's saltiness but picks up the smoke flavor really nicely, the more smoke the better for me, but you can adjust to find your smoke level.

[Tenpoint5]

Man, I'm MIA for two weeks and I find a new thing, smoked Salt? That sounds very interesting! Is the salt a very minor flavor, or does it pick up the smoke drastically?

It keeps it's saltiness but picks up the smoke flavor really nicely, the more smoke the better for me, but you can adjust to find your smoke level.

It just adds a hint of smoke to what ever it is your cooking or seasoning. We use it on everything

[rveal23]

Great Idea, any open rack space will now have some rock salt for a new cooking experience! Thanx guys!