smoked salt

[smoke freak]

Was readin on another site about hickory smoked salt and mesquite smoked salt. This may be a no brainer. Can I get smokey taste in salt by puttin it in my stick burner at fairly low temps? Maybe even cold smoked. Any ideas?

 

[domn8_ion]

I've read that somewhere also. Probably one of my cookbooks. I think Mike Mills has a recipe in "Peace, Love and BBQ". Basically just smoke it until you achieve desied taste.

 

[richtee]

Lots of folks here toss a shallow pan of salt on the smoker when she's fired up. Mix ocassionally, store in airtight jar to preserve flavor longer.

 

[smoke freak]

Yeah Rich, I didnt think it would be that tough. Like I didnt think you had to brine it over nite or any thing weird. I dont know what heat will do to the salt but I reckon Ill find out.

 

[richtee]

One consideration..I would NOT use aluminum pans, as concentrated salt, heat, and aluminum can and probably will to some extent-react. Especially with the humidity in the smoker.

 

[williamzanzinger]

I did smoke some salt after someone suggested it on this site. Maybe i needed an even shallower pan or even suspended on cheese cloth but I smoked it for 2 hours with alder and still didnt have enough smoke essence. It was still light brown as a pose to some of the blacker looking salts available commercially. I wondered if spritzing the salt on the tray might help to accumulate the smoke? ya know salt being so dry? Anyway The smoked salt I made has made an interesting addition to certain delicate things but gets lost amongst any stronger ingredients.

 

[richtee]

Hmm interesting idea there... a light spray of water won't dissolve much Kosher. I have a hunk of stainless screen I use for salt and spice smoking.

 

[smoke freak]

Good point Rich. Ill try glass and risk the wrath of the little woman if it dont clean up right. Or not.

Thanks zingger, Ill use a stronger wood. Just picked up some nice mesquite on Friday. Lets see how she burns, eh.