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Smoked Salt?
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BlueSmoke
Posts: 1,678
I was watching a recent episode of The Kitchens Of Biro, where Marcel Biro was using various salts on a salmon appetizer. One of them was a smoked salt.[p]From time to time, people have mentioned smoking salt for later use as an ingredient. Biro's show got me wondering: when folks smoke salt, what do they use - rock salt? Kosher? What???[p]TIA[p]Ken
Comments
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BlueSmoke,[p]I use Kosher salt. Generally, I use Hickory since that's what the recipes I made it for wanted. I put it in a roasting pan for a couple of hours. Wasn't really strong. Maybe more time and smoke when I try it again. [p]Smoked garlic is supposed to be a good treat too.
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BlueSmoke,
ive only tried it once, the moist grey salt for a bloody mary.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
BlueSmoke,
Ken here is a link to some exotic salts that I try from time to time. I enjoy an Indian Black Salt called Kala Mamak or Sanchal it is a fine sulfuric flavor and is good on some pastas and vegetables. Available in indian grocery stores
[ul][li]http://www.bulkpeppercorns.com/sea_salt[/ul] -
BlueSmoke,[p]i buy some hickory smoked salt at a local spice shop...it looks just like regular table salt, but as the name implies it has a hickory smoke flavor
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BlueSmoke,[p]I also like Hickory Smoked Salt and there are a few different ones you can buy that are quite good. My very favorite is made by Spice Island which is a well-known brand. Theirs is black, hard-granular and very tasty. It's quite good on baked or mashed potatos with butter, sour cream and chives. Not easy to find but worth the effort. I special order them in 6-packs....and obviously they last a while. Good stuff and different from most I've seen and tasted......[p]Ed McLean
Ft. Pierce, FL
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