Smoked salt

galoot

Somewhere in my surfing I ran across a site that described the process of smoking salt. Making it, I mean. Should have bookmarked it but didn't and now can't find it. Anybody know where to find this?

Big Daddy - OCT

Smoke2much,
From Steven Raichlen's Sauces, Rubs, and Marinades he provides this basic method:[p]2 cups wood chips, soaked in cold water for an hour, then drained
2 cups coarse salt[p]Charcoal Grill Method (remember that he's a kettle griller):
Set up the grill for indirect grilling. Toss the wood chips on the coals. Spread teh salt in a thin layer in an aluminum foil pie pan aand place it on the grate away from the fire. Cover the grill and adjust the vent holes to a medium heat (350 degrees F). Smoke the salt for 1 hour. Cool the salt room temperature, then transfer it to a jar, cover, and store away from heat and light.[p]He further says: Try this! Sprinkle this smoky salt on anything. I mean anything. I even put it on popcorn so I can be reminded of barbecue when I'm at the movies.[p]Hope that helps,[p]Bruce

hayhonker

Smoke2much,[p]A fellow named Phil did a good page on smoking salt. Haven't seen him around this forum in awhile, but his page is still up.[p]Good luck!
[ul][li]Eggnerds Smoked Salt Page[/ul]

galoot

Big Daddy - OCT,
Thanks Guys! The Egnerd page was the one I ran across but couldn't find. And it is similiar to Raichlen's method.