The Chicken Coop Smells Like Smoke

Yesterday, I was looking for something in my recipe collection and ran across a recipe for smoking salt posted by EggNerd a long, long time ago. I haven't seen him around in years.

I saved the recipe probably thinking "That's Cool" but I never got around to trying it.

Apparently, the salt-smoking fad was short lived.

But in true Chicken Ranch Fashion, I took on the task. Wasn't hard, I some smoking chips that needed getting rid of and some really coarse sea salt that wasn't doing anything.

Next thing you know, the Coop looked like this:

Untitled 0 00 27-23 by springchickentexas, on Flickr

When it settled down to this, I put the salt in:

Untitled 0 00 24-09 by springchickentexas, on Flickr

Two hours later (his recipe called for 24 hours) it looked like this:

Untitled 0 00 11-10 by springchickentexas, on Flickr

I let it continue on through the night and this morning I looked like this:

Untitled 0 00 11-10 by springchickentexas, on Flickr

Yes, exactly the same.

Curious, I tasted it and quickly determined that it tasted like salt. Perhaps a tad 'more salty' than before but I really couldn't detect any of the smoke flavor I spent 24 hours trying to get the salt to absorb.

Maybe I should have brined it first.

So, do any of you use or make smoked salt?

Spring "Another Tried And Failed Adventure" Chicken
Spring Texas USA