Smoked Salt

civil eggineer

On Diners, Drive-ins & Dives last night one of the reastaurant owners used "smoked salt" that he purchased from somewhere. Has anyone tried to smoke their own on an egg? If so, what where the results, tips, recommendations etc.

fishlessman

ive done it with grey sea salt (its moister than regular) and it worked well, good for bloody marys once you smoke it either vacuum pack or into a small sealabe glass jar, if left open the smokieness seamed to dissipate

civil eggineer

Wow, eggsactly what I hoped to find. Thank you!!!

fishlessman

thats a really good writeup

civil eggineer

What happened to Tweev's post and link?

twovkay

Tim,

I've smoked Kosher salt along with my ribs, 4-5 hours. Just stir every time you open the lid. And I agree with Fishlessman, vacuum seal it to retain flavor.

Richard Fl

Here is a commercial source.

http://www.spicebarn.com/hickory_smoked_salt.htm

Spring Chicken

It would have never occurred to me to smoke salt. But now that I think about it I like the idea. It is now on the list of "Must Do" here at the Chicken Ranch. I think some of the customers to the Coop will benefit greatly from it, not to mention the staff.

Thanks for bringing up the issue.

Spring "This Hickory Nut Tastes A Little Smokey" Chicken
Spring Texas USA