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Smoked Salt

Ca_rnivoreCa_rnivore Posts: 120
edited 1:45AM in EggHead Forum
Has anyone smoked salt before? I tried it using the recipe from one of Raichlen's BBQ books, but it didn't turn out as expected. The salt had only a light coating of smoke and didn't taste any different than normal. [p]Basically I had an aluminum pizza tray with salt on it, hickory chunks spread throughout the lump and more hickory chunks on top of burning coals. I let it go for about 2 hours at ~225*. Should I let it go longer, or maybe increase the temp?[p]--Kevin[p]

Comments

  • Ca_rnivore, I haven't tried the "do it yourself thing" but I use hiskory smoked salt in a couple recipes all the time. It's available here (cheap) under Kroger's own label.

  • Ca_rnivore, hey Kevin you might try this, coarse salt in a saucer covered with (oh no )Wrights liquid Smoke, then put it on the counter and let the liquid evaporate - smoked salt! reg
    [/b]
  • Ca_rnivoreCa_rnivore Posts: 120
    reg,[p]Thanks for the tip, I'll keep that in mind, but I might be better off just buying the smoked salt next time I'm out! Once, on a dare I took a chug of that Wrights stuff straight out of the bottle. T'wasn't a smart way to earn a dollar! :)[p]anyway, thanks again,
    --Kevin

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