Smoked Curing Salt

[forkin pork]

Hey I was just thinking, has anyone ever used a smoked salt for curing?
Store bought may be expensive, but how about making your own smoked salt first?

 

[daveomak]

You can't cure with salt... You need nitrite to cure meat....

 

[SmokyMose]

Smoked salt?

 

[forkin pork]

Yah daveo your right, but there is always some regular salt in there, right?
Unless I guessing things wrong.

 

[daveomak]

Yah daveo your right, but there is always some regular salt in there, right?
Unless I guessing things wrong.

In where ??? You were speaking of "smoking salt for curing"... Are you thinking of smoking cure#1 or something ?? Or just the salt you add to the meat..
I wouldn't smoke cure#1... The acid in the smoke may have some effect prior to the cure doing it's job...
The chemical reaction between the nitrite and botulism has been tested and proven, although they are not sure of the reaction, as I understand it...
Here's another opportunity to mention.... Do not change curing recipes...

 

[forkin pork]

Yup your right "Do not change recipe"
But I'm just basically talking about the regular old kosher salt we add to the meats that are going to be cured.
Example; recipe calls for lets say cup of regular kosher salt and 1 table spoon of cure #2
After the smoking the regular kosher salt, you add the required amount of cure#2, then use as directed.
The cure salt is not smoked, just added to the regular salt and spices, if any.

 

[SonnyE]

Why not? If you are making up your own cure, isn't the other 93.25% salt?
So why not use smoked salt?

 

[SmokyMose]

Ok, I think I get it. You are actually using a cure. You’re just wanting to smoke an ingredient. Salt. (?)
People smoke everything from popcorn to Cheetos, why not salt.
Whatever..

 

[SonnyE]

Ok, I think I get it. You are actually using a cure. You’re just wanting to smoke an ingredient. Salt. (?)
People smoke everything from popcorn to Cheetos, why not salt.
Whatever..

I tried smokin Banana peels in the 1960's....
But couldn't keep them lit. :cool:

I did get some smoked paprika the other day.

 

[forkin pork]

I tried smokin Banana peels in the 1960's....
But couldn't keep them lit. :cool:

Your killing me CUZ! But your from Cali so I understando_O

Ok, I think I get it. You are actually using a cure. You’re just wanting to smoke an ingredient. Salt. (?)
People smoke everything from popcorn to Cheetos, why not salt.

Yah that what I'm talk about, I mean we have to use the salt, why not use smoked salt, either store bought or homemade.
Made, add a nice subtle Smokey flavor , "A"!

I'm surprised no one has brought this up before, seem rather simple question.

 

[bill ace 350]

I've smoked kosher salt before and used it as a seasoning.

Don't see why you couldn't use it in place of unsmoked salt in your recipes.

 

[Braz]

I smoke sea salt but use it for a finishing salt, or on a steak before cooking rather than as an ingredient. I'd think the smoke flavor would get pretty lost in something like a brine and not be worth the effort.

 

[SmokinAl]

Why not give it a try.
A lot of the guys smoke salt, just as long as you don't smoke the cure #1 or #2.
Then I don't see a problem.
If your using a dry cure I'm sure some of the smoke flavor would come thru in the final product.
Keep us posted.
Al

 

[SonnyE]

Would the proper terminology for Smoked Salt be "Brown Salt"?
(As opposed to Pink Cure)
And if you swear a lot, would that make blue salt?

Makes me want to try smokin some salt for a try.
Which of course leads to smoked peppercorns....

And away we go...

 

[forkin pork]

Well Braz, I would not use it in a brine, I believe your right, the flavor would most likely get lost.
I'm gonna try it one day, in hopes that it will lend a touch of smokey flavor to my dry cure sausage.
I'll try it on maybe 5 Lbs, and no smoking the cure #1 or #2 'Igot it!"

 

[Bearcarver]

I tried smokin Banana peels in the 1960's....
But couldn't keep them lit. :cool:

I did get some smoked paprika the other day.

Sonny,
I knew some guys back then on the other side of the world who could have showed you how to keep those Banana peels lit.
Bear

And @ "Forkin Pork" Smoked Salt is Awesome, but I wouldn't smoke the cure.

Bear

 

[forkin pork]

No .... No smoking the cure!
But the title, does get attention.

 

[SonnyE]

I do know folks who think smoking is the cure...

 

[forkin pork]

I do know folks who think smoking is the cure...

Oh you guys do crack me up once in a blue moon........That's a goodin!

 

[tropics]

I have done salt before does not get a deep enough flavor IMHO Paprika does I have been using it in my UMAI sausages
Richie
http://smokingmeatforums.com/threads/eggs-paprika-chex-mix.261204/