smoked salt

smokeeater1682Member

Hello everyone...Let me start off by saying this forum is the #1 reason I own a CS!! (Not to mention the quality and ease of operating made it a no-brainer!) Anyway my question is has anyone ever smoked salt? My father-in-law just dropped off a bag of rock salt (NaCl) although I don't know if its Kosher salt and asked me if I could smoke it. It seems he heard you could purchase smoke flavored salt and I guess he's trying to eliminate the middle-man. Any thoughts? Thanks!

4/28/0510:48 AM

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tomMember

Seems like folks pour it thinly on a cookie sheet,etc.-set on about 180ï¿½ and smoke at least an hr.

Most folks use hickory.

4/28/0511:04 AM

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smokeeater1682Member

Thanks for the reply, Tom...As always I'll heed your advice...this time with a "grain of salt" lol..I'll let you know how it works out. Thanks again!

4/28/0511:41 AM

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Former Member

Smokeeater,
Tom is right,but a screen will work better than a pan--metal, like for a door/window. This applies to your rocksalt not reg salt, unless you get a finer screen. Crumble the rock salt before smoking, for a smokier salt--not too fine.(wrap in a paper towel or wax paper and whack it with a frying pan or wrap and use a rooling pen with sufficient preassure.)
Hope this helps!
Zeb

4/28/055:07 PM

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Former Member

The Smoke & Spice book says to use either kosher or sea salt, spread in a thin layer on a pan and smoke for 20 to 30 minutes.

"To test whether the flavor is bold enough for you, sprinkle a bit on a cracker and taste."

4/28/057:49 PM

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smokeeater1682Member

Thanks for the tips... I'll give it a whack and update how it went. Smokeeater

4/28/057:59 PM

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smokeeater1682Member

Hi all...Used Tom's and ZebzBBQ's advice and smoked some salt...Father-in-law pleased so it must have been a success....THANKS!! Smokeeater 1682

6/8/0510:30 AM

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Former Member

Another thought - I was at my local hardware store getting the mower blade sharpened and noticed they did screen repair. They must have had 12 different types of screen. I am going to get a couple of square feet and play around with a way to fasten over one of my racks. Should work slick as salt...

6/8/052:08 PM

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korrypMember

quote:
Originally posted by Dennis-UT:
[qb] The Smoke & Spice book says to use either kosher or sea salt, spread in a thin layer on a pan and smoke for 20 to 30 minutes.
[/qb]

This is what I do and it works great. For some reason my local stores (safeway, larry's & albertson's) don't carry smoked salt.

6/9/059:52 AM

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