If I wanted to make a "gravlax" style salmon with smoked sea salt, would it impart any of the smoked flavor on the fish?
Curing with smoked sea salt
- Thread starter tastysmoke
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
smoke, morning..... never tried using smoked salt for gravlax.... I think it would impart a very mild smoke flavor... should be VERY good...
take pics and let us know what happened with the flavor profile.... Dave
take pics and let us know what happened with the flavor profile.... Dave
- May 12, 2011
- 22,172
- 7,150
I can't see why it wouldn't. Smoke on salt is just particles of smoke on the salt's surface. When the salt dissolves the smoke particles will be transfered to the Salmon. I agree it will most likely be a mild smoke flavor...JJ
Ok. First I have to buy the smoked salt, which can be expensive, so I wanted to ask first. If I decide to try it with smoked salt, I'll post photos.
- May 12, 2011
- 22,172
- 7,150
Caution my friend...Many Spice companies flavor their salt with smoke powder or smoke oil. These range in the $6-$13 a pound. You can make your own or these guys have the Real Deal actual Smoked salt for $10 a Lb with free shipping. Have fun...JJ
BTW: Look over the sight, they have a few different types and flavors of smoked salt.
http://www.saltworks.us/shop/product.asp?idProduct=968
BTW: Look over the sight, they have a few different types and flavors of smoked salt.
http://www.saltworks.us/shop/product.asp?idProduct=968
Last edited:
Thanks for the tip. I know a spice shop where I can get the real deal, but it's more expensive than $10/lb. They have alder and hickory.
smoke, try making your own.... others here have smoked salt.... Get some sea salt in the size crystal you want and put it in an aluminum pan in the smoker... In a few hours you will have $10-$20 $$$/lb salt.... Good luck..... take pics.... Dave
custom99
Meat Mopper
I make my salt with coarse sea salt. It is easier to work with when smoking it. I pour in on a splatter screen and smoke it for about 8-10 hours. After i am done I put it in a little electric grinder and grind it into a smaller crystal. My experience with finer salt is that I lose a lot of salt thru the screen even though it is a super fine mesh screen.
smokinhusker
Legendary Pitmaster
I've smoked coarse sea salt with no problems. The first time I did it on a paper plate and kept stirring it, but the spatter screen works well too. I then grind it to the coarseness I want. Works great with dehydrated and ground jalapenos!
If I had a place for a smoker I'd do that, but I don't. I'm working on getting a friend to let me use their yard, and if that ever works out, I might try my own salt.
TS, morning.... If you had one of Todd's Amazing Smoke Generators, and a cardboard box, you could smoke salt, cheese, nuts...... anything that cold smokes is fair game.....
If you added a chimney to it, you could place the box and stuff on the stove top, turn on the exhaust fan and smoke in the kitchen....(as long as your exhaust fan is NOT the recirc type)
Or like chefs do on TV... metal pan and lid..... wood chips... on a stove top burner..... or in the BBQ....
Last edited:
Yeh I wanna get one of those, as long as I can convince my friend to use the yard. I don't think I could get away with using the community grills here for the whole day. My exhaust is recirculating.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 63
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 35
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 33
- Sausage
