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Smoked Sea Salt
fruitguy
Posts: 303
Might be slow to the party, but used apple wood smoked sea salt for the first time and it was amazing.
Chicken breasts
Applewood smoked sea salt
Dried garlic
Pepper
Ground tarragon
Cooked to temp with my trusty Thermapen. Had to laugh at the new neighbor that said you can't cook at -1f. I told him he needs an egg.
Anyways back to my post, best chicken breasts I have ever done.
Now wondering has anyone cold smoked their own sea salt with their amazin smoker?
Comments
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I've never done it, just found this: http://simpledailyrecipes.com/935/make-your-ownsmoked-salt/ Looks like you can hot smoke it.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Never done it, but I have some Applewood smoked salt and I agree, it is amazing. I have used as a finish rather than as an ingredient - may have to try that, though I cook with smoke. I also have some smoked black peppercorns that are incredibly pungent. I little goes a long way!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Never done it but do use flavored sea-salts (predominant is bourbon) all the time. Many choices out there.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I will be following this, I love me some salt and have several Big money kinds of Salt, the black salt seams to be a favorite along with the pink. I have some good peeper too...Charlotte, Michigan XL BGE
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Chicken had a great smoke flavor with no chips added. Was just so impressed. Wanted to know if someone has done it on the egg.
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Here's another salt smoking contribution.
I did this with Kosher & hickory.
http://www.theroguegourmet.com/blog/methods-and-techniques/smoking-salt/
Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser -
I've done it. Make a slush of salt and water, and spread it out in a pan. Smoke at a low temp and stir hourly until the water has evaporated. Works great.Minimax and a wood-fired oven.
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Hot enough to evaporate water; 250-300ish. Looking at a couple of hours till the salt's dry. I think mine took about 4.Minimax and a wood-fired oven.
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I smoked my salt dry and didn't have any issues with it picking up smoke. Let it go with my amaze n smoker about 4 hours stirring occasionally
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I ran into this guy in Bardstown, KY at the Bourbon Festival a couple of years ago. This is a really good "store bought" option. It was cheaper at the festival, BTW.
http://bourbonbarrelfoods.com/shop/spices/bourbon-smoked-sea-salt-tin
Cincinnati
LBGE, Weber Kettle
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