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Using Smoked Salt in A Cure Recipe

post #1 of 5
Thread Starter 

Has anyone ever used smoked salt in their recipe as a replacement for the salt content in making bacon?  I would like to make bacon and instead of smoking in a smoke house up to a safe temperature, I would rather place it in an oven and bake to an internal temperature of 160 degrees and still have the smokey flavour. I can cold smoke salt for many hours and just leave it alone until the colour I like is achieved.


Just a concept I am considering.

post #2 of 5
I never have used it like that.usually just as a finishing salt. But give it a shot and tell us how it worked out for you.
post #3 of 5

I agree - if you try it let us know how it worked  thumb1.gif




I've used my smoked salt in brines before but I always smoked the meat as well. I never cooked it in the oven so I can't say for sure but I don't think you will get the smoky flavor you are looking for by just using the salt  th_dunno-1[1].gif 

post #4 of 5

The smoked salt in concurrence with curing salt #1 will work just fine, but without the curing salt it won't be bacon, just salt pork cooked.

post #5 of 5
Thread Starter 
Thanks for the response.......and yes, I am aware that cure No 1 must be included. I guess I did not fully explain that I was wanting to replace the salt in the dry rub with smoked salt just to negate having to further smoke the bacon, and I was wondering if anyonw had tried it and how how it would turn out.
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