Hickory smoked sea salt and Peppercorns

[driedstick]

With Elk season just around the corner I thought I Better give this a try so I can take it with us, This time it will be a cold smoke, with the AMPS but next time I will switch the handles and get smoker at 175 or so as I read in another post here at SMF

This just went in and I will be back later with the results

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• driedstick
• Jul 27, 2014

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• driedstick
• Jul 27, 2014

Got these at the dollar store see what I am talking about the handles? thanks teeznuts for the idea. 

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• Jul 27, 2014

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• Jul 27, 2014

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• Jul 27, 2014

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• Jul 27, 2014

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• Jul 27, 2014

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• Jul 27, 2014

Enjoy

sea

 

[darwin101]

Good find!  I could use a few of those for my smoker.  

How long do you smoke the salt and peppercorns?

I was just on a spice site and it looks like they charge $6-$7 per pound extra for smoking. 

 

[pc farmer]

I need to try smoked sea salt.

We only use sea salt.

 

[driedstick]

 
Good find!  I could use a few of those for my smoker.  

How long do you smoke the salt and peppercorns?

I was just on a spice site and it looks like they charge $6-$7 per pound extra for smoking. 

I did them yesterday for about 8hrs with just the amps going, it was too hot to refill, but was getting some good color, I will put it back in tonight after work and let her run all night long till she goes out and I think it should be done, figuring about another 8hrs or so. I will post pick later of the first 8hrs. 

A full smoker is a happy smoker

DS

 

[driedstick]

 
I need to try smoked sea salt.

We only use sea salt.

Yep, I am thinking about mixing the salt and pepper corns in one grinder??? Or smoked salt and Crushed red pepper and make a spicy salt. (I should have smoked some crushed red peppers also)

A full smoker is a happy smoker 

DS

 

[driedstick]

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• driedstick
• Jul 28, 2014

. getting some color to it we'll do another 8 hours tonight see what she looks like tomorrow morning

 

[driedstick]

Well after 24 hr smoke I let sit for a day now packed up and ready to put on an Idaho spud with some butter

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• driedstick
• Aug 2, 2014

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• Aug 2, 2014

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• Aug 2, 2014

 

[darwin101]

Your salt looks great, how is the flavour?   

 

[driedstick]

 
Your salt looks great, how is the flavour?   

Thanks Darwin I tasted a kernel when I took it out and not bad, haven't tried it on anything yet maybe I can find a nice stake tonight to grill. I will let you know

DS

 

[Rafter H BBQ]

Awesome DS ! Thumbs Up

 

[Bearcarver]

Aw Man---That looks awesome, DS!!!

I used to smoke salt & loved it.

Since they screwed up my Kidneys, I can't be making salt taste good any more!!!

I almost forgot how good it was!!

Bear

 

[driedstick]

Awesome DS !

Thanks WHB I wanted to smoke some crushed red peppers with the salt then mix it together and make it a spicy salt - cant wait for Elk camp this yr

A full smoker is a happy smoker

DS

 

[pc farmer]

I might try the crushed red peppers and salt.

 

[driedstick]

 
Aw Man---That looks awesome, DS!!!

I used to smoke salt & loved it.

Since they screwed up my Kidneys, I can't be making salt taste good any more!!!

I almost forgot how good it was!!

Bear

thanks Bear, yep is good,  that sucks you cant have any I will try to crush some and put in my beer for you

 

[driedstick]

well no grinder available so I have to improvise

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• Aug 2, 2014

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• Aug 2, 2014

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• driedstick
• Aug 2, 2014

. going on a big spud next no butter tonight little bit of ranch dressing

 

[driedstick]

This worked out great spud was good, also had some on some cottage cheese,,YUMYUM I really do need a grinder thou, there were a couple big chucks of salt and pepper but was not bad. 

 

[bfilipowski]

Is there a difference, flavor wise between cold and hot-smoking salt? I can understand with proteins where the are major textural differences, but we are talking about smoking a rock and I was wondering if there is a benefit to cold versus hot.

Thank you

Flip

 

[driedstick]

Is there a difference, flavor wise between cold and hot-smoking salt? I can understand with proteins where the are major textural differences, but we are talking about smoking a rock and I was wondering if there is a benefit to cold versus hot.

Thank you

Flip

Flip I know the hot smoker you can get color faster and taste also. This may help. 

http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment

Let me know if you need anything else. 

 

[padronman]

What temp did you smoke these?

Scott

 

[driedstick]

 
What temp did you smoke these?

Scott

Scott, Just cold smoked them this time next time I will turn smoker on to about 170 and smoker for 12hrs should have a little better color on the salt. 

DS.