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Cold smoked salt and pepper

mojoman83

Newbie
8
2
Joined May 22, 2019
Hi guys,

After months of reading on the forum I decided to cold smoke some salt and pepper with hickory

I used rock salt , Himalayan salt, and whole peppers.

Smoked for 8 -9 hours with hickory

I noticed the humidity in the air may have been am issue?

How long should I leave before putting in in the grinder for use?


20200209_170726.jpg
20200209_170713.jpg
 

Jabiru

Smoking Fanatic
531
302
Joined Mar 5, 2019
Looks good. nice work. Goes great with eggs, it is a finishing salt so I donT use it in cooking.

I just let it sit for 30 mins put in jar and fill up my Grinder, shake it in the jar every few days which will even out the colour.

I use a splatter mesh for smoking the salt lets smoke go right through it.
 

mojoman83

Newbie
8
2
Joined May 22, 2019
Looks good. nice work. Goes great with eggs, it is a finishing salt so I donT use it in cooking.

I just let it sit for 30 mins put in jar and fill up my Grinder, shake it in the jar every few days which will even out the colour.

I use a splatter mesh for smoking the salt lets smoke go right through it.
Cheers Jabiru.i might give it overnight coz of the humidity.

Cannot wait to try it out on eggs on toast.
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
3,645
2,377
Joined Feb 18, 2018
Great color! For course spices I use these.
P2090553.JPG


Cheap and easy to find on amazon or e-bay.
I usually keep the spices the pepper and salt whole until ready to use in case I want larger kernels for a recipe.
 

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