dry brining steaks with hickory smoked salt

[franko]

Has anyone ever tried dry brining steaks with smoked kosher or smoked sea salt?  I know steak will absorb whatever flavors are mixed with the brining salt so I was just wondering if it might not aborb the smoke flavor of my hickory smoked salt as well.

 

[forluvofsmoke]

Franko, I've never smoked salt, or used a salt-aging/drying method myself, but here's some research starters, if you don't get a direct reply from someone who has tried it, soon...

Salted Steak (in Beef Forum):

http://www.smokingmeatforums.com/se...itleonly=1&byuser=&output=all&containingforum[]=101&replycompare=gt&numupdates=&sdate=0&newer=1&sort=relevance&order=descending&Search=SEARCH

Smoked Salt (in Cold Smoking [Other] Forum):

http://www.smokingmeatforums.com/se...itleonly=1&byuser=&output=all&containingforum[]=2167&replycompare=gt&numupdates=&sdate=0&newer=1&sort=relevance&order=descending&Search=SEARCH

Smoked Salt (in Smoking Meat [and other things] Forum):

http://www.smokingmeatforums.com/se...itleonly=1&byuser=&output=all&containingforum[]=90&replycompare=gt&numupdates=&sdate=0&newer=1&sort=relevance&order=descending&Search=SEARCH

You should notice some flavor of the smoke imparted into the meat from the salt. Anything that contacts the meat should give an added flavor, either applied precooking, just prior to, or during cooking. For precooking applications, the longer the time you allow for exposure, the more opportunity for flavor enhancement. The intensity and flavor profile will also be directly related to the smoke wood, length of time, and likely, humidity present in the smoke chamber during the salt smoking. If I were to theorize on this (OK, I will), I would think that too high of humidity will begin to dissolve the salt during smoking, while extremely low humidity may reduce smoke reaction and take longer to achieve a good amount of smoke, just as it does with meats and everything else I have smoked. Although, and I'm guessing here, I don't think smoke will actually penetrate into the salt, but instead just collect on the surface as a residue. Marked color change should be noticed after smoking.

If nothing else, it would be a great experiment to combine the smoked salt with a salted steak process and see just how far you can take it. Sounds like an interesting and very tasty ride to me!

Good luck and great smokes to ya!

Eric

 

[franko]

Eric  --  You are absolutely right about salt not absorbing smoke. But the smoke does stick to the surface of the salt and makes some great seasoning. I like to smoke the salt at least 4 hours to get a really smoky flavor.

As you know, steak, when dry brined will go through the process of osmosis just like wet brined pork or chicken. It will take on the flavor of herbs and spices when this is done so it should take on the flavor of the smoke attached to the salt.

I am going to grill a couple of ribeyes next week and dry brine one with mesquite smoked salt and one with apple smoked salt and see if there is anything to this probably lame idea.

I love experimenting with food.

Frank

 

[jarjarchef]

Smoked salts are great for adding a different dimension to cold prepped items.

I have used it to season tomatoes, cheeses and other types of salads. Great finishing style salt.

I will have to try the steaks at work. Our grill is an electric one and it might give a bit of a deeper flavor profile... Only playing with the food will tell. :grilling_smilie:

 

[forluvofsmoke]

Eric  --  You are absolutely right about salt not absorbing smoke. But the smoke does stick to the surface of the salt and makes some great seasoning. I like to smoke the salt at least 4 hours to get a really smoky flavor.

As you know, steak, when dry brined will go through the process of osmosis just like wet brined pork or chicken. It will take on the flavor of herbs and spices when this is done so it should take on the flavor of the smoke attached to the salt.

I am going to grill a couple of ribeyes next week and dry brine one with mesquite smoked salt and one with apple smoked salt and see if there is anything to this probably lame idea.

I love experimenting with food.

Frank

Exactly...osmosis will make it all come together, and probably with better results than you think. The smoke flavor may seem subtle, but I'm sure you'll notice it. The stronger smoke of mesquite will be more easily detectable, but even apple should come through. I'd season with just black pepper, maybe a touch of garlic, to be sure you don't hide it. Then, if you find that the smoke flavor of the salt isn't quite up there where you's like, you can always go to a sharper smoke like hickory, and/or longer salt smoking time.

Oh, in cooking the salted steaks, your method should be one that does not impart additional flavors which could cover up the smoked salt, such as charcoal grilling would. Gas grill flame doesn't add flavor, although meat drippings hitting the flame will. Maybe preheat a cast iron skillet @ 500* in the oven and toss 'em into that for a quick sear on both sides with a light rubbing of canola oil on the steaks, then peppered (light flavored oil). Finish to your desired I/T at reduced oven temp of 250* or so. Something along that line would give you the best starting point for a trial basis, IMHO...just a thought.

I would by no means call it a lame idea...I've come up with some pretty off-the-wall ideas myself, but the excitement of wanting to make it happen and find out just what it would be like kept me on the project to the end...very seldom have I been disappointed with my experiments. If I just missed the mark on what I expected the outcome could be, I review what I did and look for opportunities to make improvements and continue forward from there. You just never know until you try it.

My vote is GO FOR IT!

I'll be waiting right here to see your results...no pressure, you just have my full attention...ha-ha!

Eric

 

[chef jimmyj]

Can't see why it wouldn't work...Liquid Smoke in a Wet Brine or Marinade gets in. May be a different concentration, but once the meat juices disolve the Smoked Salt you now have a Liquified Smoke flavored Brine...JJ

I think this is a great thread on Smoking Salt... http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment