smoked salt?

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Smoking Fanatic
Original poster
Jun 26, 2007
Central Ohio
I had read some where a while ago about smoking salt, anyone ever do this? Sounds like it would be on grilled burgers or chicken when you dont have time to smoke.
Salt will help to produce a smoke ring but I doublt if salt crystals will take on much of a smoke flavor.


Definition: In the world of barbecue the smoke ring is one of the most sought after properties of smoked meats. It is believed to show that you have done a good job and properly low and slow smoked the meat in question. Is particularly prized in smoked brisket. So what is it?

A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

So how to do you get the best smoke ring? Opinions vary. Generally water soaked wood produces more nitrogen dioxide loaded smoke.

If you really want to make sure you get a smoke ring then cheat. Coating meat with a salt tenderizer link Morton's Tender Quick, will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of cheating, smoke rings are no longer taken into consideration in barbecue competitions.
I'm not really looking to get a better smoke ring just add some smoke flavor to other foods. I read that sea salt worked good.
I have used coarse Spanish smoked salt and it great, just the aroma from the sealed bag will drive you nuts. It's great on salmon, beef or pork. Try search the net for Savory Spice Shop in Colorado, I make the majority of my spice purchases there.
I have smoked salt 3 or 4 times. I used sea salt thinking that the flatter crystal would give the smoke more surface to bond to. It turns the salt brown, but doesn't seem to leave much smoke flavor at all. I'm convinced that to get much flavor, one would have to make (or buy ) liquid smoke, reduce it to a powder, then mix it with salt. Either that or dissolve salt and liquid smoke in water, and let the water evaporate.

My concensus is , if you want smoke flavor, use wood.

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