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Reply to "Smoked Salts anyone?"

There are a few topics on it.

Keep the temp low and the smoke up (smaller chunks).

It's a very common item out there in the chef world, we had some in the restaurant.

I use a frogmat with cheese cloth laid on top of it. Try 30 min. Take it inside, cool and store and test it the next day. The flavor intensifies. then decide if you want more smoke. A little smoke goes a long way.
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