Smoked/Hot salt

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Meat Mopper
Original poster
Nov 17, 2006
Columbia SC
Hereâ€[emoji]8482[/emoji]s a “recipe†I stumbled on a few years ago purely by accident. I was trying to dry some fresh Tabascoâ€[emoji]8482[/emoji]s and habaneroâ€[emoji]8482[/emoji]s and my dehydrator was on the fritz. I figured Iâ€[emoji]8482[/emoji]d poke holes in the peppers and lay them on a bed of kosher salt. My thinking was that the salt would sort of let them breath while they slowly dried. Might also function as an antibacterial of sorts too. Anyway, it dawned on me…smoke them! I put the whole pan into the smoker and smoked away. The end result was a tremendous success! The peppers had not only become deliciously smoky but the salt had a very nice heat and smoked flavor as well. Now smoked kosher salt is a staple! Does anyone else smoke salt? What about other common spices?
not a bad idea there, i make loads of hickory salt, what i do is fill up a few pie tins with salt and put them in the smoker and stir the salt every 15 min for a few hrs, but if you would add your peppers maby diced up and stir more often that would make a really good hot salt, maby even grilled the peppers first and then diced them up and added it to the salt for a grilled hot pepper salt, salt absorbs all the flavor around it, its a good medium.
Great Idea Payson - I'll have to try that and use the salt on my pretzels!
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