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Birthday Meal For Pa - Pulled Pork, Bread, Salt, Big Bellas, & Cookie Cheese Balls - Page 3

post #41 of 54

my gf prob has all the stuff to make those thx I will get her to make some!

post #42 of 54
Thread Starter 
Quote:
Originally Posted by newsmokeguy View Post
 

my gf prob has all the stuff to make those thx I will get her to make some!

 

Good deal man  thumb1.gif   Enjoy them  :beercheer:

post #43 of 54

Hey Jeremy,

 

You've just been a cooking-and-posting force of nature recently!  I've very impressed with the birthday dinner for your dad.  Looks delicious and festive!  I'm sure that everyone really enjoyed it.

 

So for your smoked salt, would you mind sharing some specifics?  I haven't yet turned out any decent smoked salt, and I've tried several times.  I'd love to hear any details about how you smoke your salt.

 

Thanks very much, Jeremy!  

 

Have a great night,

Clarissa

post #44 of 54
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post
 

Hey Jeremy,

 

You've just been a cooking-and-posting force of nature recently!  I've very impressed with the birthday dinner for your dad.  Looks delicious and festive!  I'm sure that everyone really enjoyed it.

 

So for your smoked salt, would you mind sharing some specifics?  I haven't yet turned out any decent smoked salt, and I've tried several times.  I'd love to hear any details about how you smoke your salt.

 

Thanks very much, Jeremy!  

 

Have a great night,

Clarissa

 

Thanks Clarissa  :smile:  Everyone enjoyed it very much & it was great to have the family together! I will gladly help you with whatever I can regarding how I do my salt - do you have any specific questions or do you want a general overview?

post #45 of 54
Quote:
Originally Posted by Smoking B View Post
 

 

Thanks Clarissa  :smile:  Everyone enjoyed it very much & it was great to have the family together! I will gladly help you with whatever I can regarding how I do my salt - do you have any specific questions or do you want a general overview?

Hi Jeremy,

 

Getting the family together is what makes cooking so special!  Glad you had a great time.

 

And thanks so much!  If this is giving away too much info, please just ignore me.  But I was wondering what kind of screen you used, how thick a layer of salt you put down, how often do you stir (if at all), what temp, and how long you smoke the salt for.  Whew! Sorry, like I said, just ignore me if I am annoying!  76.gif  

 

Thanks again!

Clarissa

post #46 of 54
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post
 

Hi Jeremy,

 

Getting the family together is what makes cooking so special!  Glad you had a great time.

 

And thanks so much!  If this is giving away too much info, please just ignore me.  But I was wondering what kind of screen you used, how thick a layer of salt you put down, how often do you stir (if at all), what temp, and how long you smoke the salt for.  Whew! Sorry, like I said, just ignore me if I am annoying!  76.gif  

 

Thanks again!

Clarissa

 

Giving away too much???

 

 

 

Here is the screen I use - it is just a grease spatter shield that I cut the handle off of so it would fit in my smoker.

 

 

 

 

It is a pretty fine screen.

 

 

 

 

I use coarse sea salt so it doesn't all fall through the screen.

 

 

 

 

I just put a thin layer & spread it out.

 

 

 

 

That keeps me from having to stir it & lose heat in the smoker.

 

 

I put the salt in when I am hot smoking anywhere from 225 - 275 degrees & let it in the whole time anywhere from 6 hours for ribs to 12 - 18 or so for butts, brisket etc. Once it cools off I put it in glass jars for storage & judgement. It may take anywhere from one to four or five smokes to get the salt smoked completely depending on the length of the smokes. Once it gets the right color & flavor I keep it ready for use in a glass jar. I also keep the salt labeled so I know what wood I have been smoking it with.

 

 

 

 

 

Here is after one smoke doing a pork butt.

 

 

 

 

Two different stages here - the one on the left obviously has much less smoke than the one on the right.

 

 

So far I have hickory, oak, maple, apple, cherry, pecan, & pitmaster's choice smoked salt & also a couple blends  :icon_mrgreen:

 

 

 

I hope that helps answer your questions - if I wasn't clear enough or you have other questions just let me know...

post #47 of 54
That's a lot of skill across a big range food groups.
Way to go!
post #48 of 54

You are absolute aces, Jeremy!   A completely clear and extremely helpful explanation.  Thank you so much!!

 

Have a great day, and thanks again!

Clarissa

post #49 of 54
Thread Starter 
Quote:
Originally Posted by Moikel View Post

That's a lot of skill across a big range food groups.
Way to go!

 

Thanks man  :smile:  I wanted to make sure I did the best job I could for my dad's birthday & I am really happy with the way everything turned out - I was able to give him & everyone else a very nice day  :icon_mrgreen:

post #50 of 54

Great info on the smoked salt.

 

Disco

post #51 of 54
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post
 

You are absolute aces, Jeremy!   A completely clear and extremely helpful explanation.  Thank you so much!!

 

Have a great day, and thanks again!

Clarissa

 

You're quite welcome Clarissa  thumb1.gif  You have a great day too  :beercheer: 

post #52 of 54
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Great info on the smoked salt.

 

Disco

 

Thanks Disco  :smile:  It works good for me...

post #53 of 54

Where u get those giant mushrooms?

post #54 of 54
Thread Starter 
Quote:
Originally Posted by DeanSomers View Post
 

Where u get those giant mushrooms?

 

I picked those up at a Wegmans on my way back from a meeting. They were really nice portabellas  :smile:

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