Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoked Salt...because I can

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
in EggHead Forum
im working on a sous vide recipe that calls for a smoked salt brine. You guys know I like oak so I went in search of some oak smoked salt. I found it at central market...for $37 per lb! The recipe calls for a pound of this salt so kinda thinking "no thanks". Anyhow, I did a little interweb readin' and figured it out. It's real hard- put some salt in the egg and smoke it (cold smoke if you can). Then I realized that the salt would make the brine water smoky so why not just start with smoky water. I'm doing that tonight as well. Smoking 8.5 lbs of ice to get a gallon of oak smoked water. That technique is from Meathead (he uses smoked ice for cocktails). Anyhow- here's the salt setup:


Keepin' It Weird in The ATX FBTX
· Share on FacebookShare on Twitter
«13

Comments

  • lousubcap
    lousubcap Posts: 36,747
    @The Cen-Tex Smoker- Recent clean burn???  Anyhow, way to adapt and run with it.  I have a few ounces of bourbon smoked salt and would never venture down that road with the real stuff, even bottom shelf, to make my own.  But you have it going and I'm sure it will be all you need for an extended sous vide hot tub soak.
    BTW-glad you are back with the forum.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited November 2015
    The colder you can keep the egg, the better. And keep it dry. I have made smoked salt a handful of times. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Ha ha- yep, I burned it out pretty good last week. It was nasty. Looking forward to the sous vide cook. full packer brisket done 100% indoors. Should be done by next weekend. I'm cutting it in half and finishing half over live smoke in the egg and half in the oven to see the difference. If this works, my friend @20stone will be pleased. He lives off site from his egg for now. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    edited November 2015
    @The Cen-Tex Smoker  

    The timing of this thread was PERFECT.  It's rainy and cool here today, so I just put on a two racks of cheese to cold smoke, but forgot about my plan to include some salt.  I came in, saw your thread and rectified the situation.

    I also put in a clean tray of ice / water to smoke for ice cubes later.  Interested in how this will taste with a good whiskey.

    Any idea if salt must age like the cheese prior to consumption?  This is new to me.

    Also, I have the same amazing smoker thingy you have.  Have you used it with lump and hardwood like that before?  I buy the pellets, but would copy your method if it's tried and true.

    Phoenix 
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    blasting said:
    @The Cen-Tex Smoker  

    The timing of this thread was PERFECT.  It's rainy and cool here today, so I just put on a two racks of cheese to cold smoke, but forgot about my plan to include some salt.  I came in, saw your thread and rectified the situation.

    I also put in a clean tray of ice / water to smoke for ice cubes later.  Interested in how this will taste with a good whiskey.

    Any idea if salt must age like the cheese prior to consumption?  This is new to me.

    Also, I have the same amazing smoker thingy you have.  Have you used it with lump and hardwood like that before?  I buy the pellets, but would copy your method if it's tried and true.

    I normally use the pellets but I don't have any oak pellets. I think I saw Nola do this a while back so I ripped it from him. 

    The only thing I read about the salt was don't do it with other foods like fish or pork butt. Apparently can pick up those flavors even easier than the smoke. I don't think cheese is going to be an issue.  I also read to allow the salt to sit in there overnight as the salt actually picks up the solids from the smoke rather than the smoke itself. Have no idea if that's true but it was on the internet so it has to be true, right? 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    Thatgrimguy said:
    The colder you can keep the egg, the better. And keep it dry. I have made smoked salt a handful of times. 
    Thanks. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Very cool!  Anxious to see the outcome 
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • texaswig
    texaswig Posts: 2,682
    Sounds like a cool experiment.  please keep us posted. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    Brother Tex, I haven't fooled with making it much myself. But my grandfather use to make it on a real regular basis. I don't know if it's true or not, but he swore that the bigger the grains of salt, the better it would work. Pick up more smoke if you will. Again, I don't know for sure if it's true or not, but he swore to it. Just thought I would share. And great to see you on the forum again. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • johnnyp
    johnnyp Posts: 3,932
    Way to figure out a solution to your problem.  Good luck 
    XL & MM BGE, 36" Blackstone - Newport News, VA
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited November 2015
    SGH said:
    Brother Tex, I haven't fooled with making it much myself. But my grandfather use to make it on a real regular basis. I don't know if it's true or not, but he swore that the bigger the grains of salt, the better it would work. Pick up more smoke if you will. Again, I don't know for sure if it's true or not, but he swore to it. Just thought I would share. And great to see you on the forum again. 
    Thank you , Scottie. Makes sense with the larger pieces (more surface area and all). I used kosher so we will see how it turns out. It's browning up as I write this so hope it's good. I think the smoked water is actually going to be the ticket but I'll try both and check it out. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    The Cen-Tex Smoker said:
    Thank you , Scottie. Makes sense with the larger pieces (more surface area and all). I used kosher so we will see how it turns out. It's browning up as I write this so hope it's good. I think the smoked water is actually going to be the ticket but I'll try both and check it out. 
    Glad to offer what little I could. Again, I can't say for sure if he was correct or not as I really haven't tested it myself. But those old timers knew a lot of good tricks so I feel that he was probably telling the truth. Looking forward to your results and final thoughts my friend. Good luck. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:
    The Cen-Tex Smoker said:
    Thank you , Scottie. Makes sense with the larger pieces (more surface area and all). I used kosher so we will see how it turns out. It's browning up as I write this so hope it's good. I think the smoked water is actually going to be the ticket but I'll try both and check it out. 
    Glad to offer what little I could. Again, I can't say for sure if he was correct or not as I really haven't tested it myself. But those old timers knew a lot of good tricks so I feel that he was probably telling the truth. Looking forward to your results and final thoughts my friend. Good luck. 
    ill take all the input I can get on this one. It will be a good trick to have in the bag once I get it right. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    This forum never ceases to amaze me. Smoked salt is new to me. I'll be watching. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    My salt turned out kinda brownish / yellowish.  Also seemed to pick up some moisture, so the larger grains may help with that.  

    I've also got a Naglene water bottle full of slightly dirty looking water for future smokey ice cubes.

      
    Phoenix 
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    blasting said:
    @The Cen-Tex Smoker  

    The timing of this thread was PERFECT.  It's rainy and cool here today, so I just put on a two racks of cheese to cold smoke, but forgot about my plan to include some salt.  I came in, saw your thread and rectified the situation.

    I also put in a clean tray of ice / water to smoke for ice cubes later.  Interested in how this will taste with a good whiskey.

    Any idea if salt must age like the cheese prior to consumption?  This is new to me.

    Also, I have the same amazing smoker thingy you have.  Have you used it with lump and hardwood like that before?  I buy the pellets, but would copy your method if it's tried and true.

    The A-Maze-N smoker setup din't work. It went out after an hour a few different times. I mixed in tiny oak splits with apple pellets this morning. I'll let it run all day and let you know how it turns out.


    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    The Cen-Tex Smoker said:
    blasting said:
    @The Cen-Tex Smoker  

    The timing of this thread was PERFECT.  It's rainy and cool here today, so I just put on a two racks of cheese to cold smoke, but forgot about my plan to include some salt.  I came in, saw your thread and rectified the situation.

    I also put in a clean tray of ice / water to smoke for ice cubes later.  Interested in how this will taste with a good whiskey.

    Any idea if salt must age like the cheese prior to consumption?  This is new to me.

    Also, I have the same amazing smoker thingy you have.  Have you used it with lump and hardwood like that before?  I buy the pellets, but would copy your method if it's tried and true.

    The A-Maze-N smoker setup din't work. It went out after an hour a few different times. I mixed in tiny oak splits with apple pellets this morning. I'll let it run all day and let you know how it turns out.



    Thanks for the update.   Runs great for me on just pellets - guess I'll stick with that.  
    Phoenix 
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Simple yet brilliant! :lightbulb: :clap: 
    Thinking it could be done sans a-maze-n.... But, it'd have to be cooler outdoors to do this or use 2 eggs or rig up an elcheapo cooler to cold smoke. Dang it!  Now I want an A-Maze-N Smoker!  You suck :tongue: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    NPHuskerFL said:
    Simple yet brilliant! :lightbulb: :clap: 
    Thinking it could be done sans a-maze-n.... But, it'd have to be cooler outdoors to do this or use 2 eggs or rig up an elcheapo cooler to cold smoke. Dang it!  Now I want an A-Maze-N Smoker!  You suck :tongue: 

    They're great.  Biggest problem is I've got an entire fridge drawer filled with delicious smoked cheeses that I won't let myself sample for 6 weeks.  Torture.

    Phoenix 
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    NPHuskerFL said:
    Simple yet brilliant! :lightbulb: :clap: 
    Thinking it could be done sans a-maze-n.... But, it'd have to be cooler outdoors to do this or use 2 eggs or rig up an elcheapo cooler to cold smoke. Dang it!  Now I want an A-Maze-N Smoker!  You suck :tongue: 
    probably the best $30 accessory you can buy for your egg. Awesome for Bacon, cheese and goofy stuff like this. I use it all the time.


    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • DaveRichardson
    DaveRichardson Posts: 2,324
    I'd have to have the cheese out of sight in a fridge in the garage....  I couldn't stand the anticipation!!!!

    Interesting idea with the salt and water....  Smokey brine technique..... I'm hungry thinking about it!

    LBGE since 2014

    Griffin, GA 

    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    The Cen-Tex Smoker said:
    NPHuskerFL said:
    Simple yet brilliant! :lightbulb: :clap: 
    Thinking it could be done sans a-maze-n.... But, it'd have to be cooler outdoors to do this or use 2 eggs or rig up an elcheapo cooler to cold smoke. Dang it!  Now I want an A-Maze-N Smoker!  You suck :tongue: 
    probably the best $30 accessory you can buy for your egg. Awesome for Bacon, cheese and goofy stuff like this. I use it all the time.



    Point well taken. I've definitely spent more on crap that I've only used once or twice.  I'm certain I'd use this product. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,580
    with the salt, if you save some you need a sealable container. if its not sealed the smokiness seems to dissipate over time. its good on a bloody mary =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    How did the salt turn out? I didn't re-read the whole post so I apologize if it has been answered above. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:
    How did the salt turn out? I didn't re-read the whole post so I apologize if it has been answered above. 
    It's still on. I out a full a-maze-n smoker load of apple and oak on at 8am. Still smoking strong. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    Will be standing by for the finale. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:
    Will be standing by for the finale. 
    Just pulled it. It's smoky salt. Took on a little golden apple color. I think it's a little tame but we'll see. I never did do the water. I'll do that tomorrow and start on my little brisket project. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Hey! It turned out really good. Very mellow smokiness but definitely there. I let it sit in a sealed container for an hour and then checked it. It's very smoky and smells like oak and apple. Kinda cool. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    The Cen-Tex Smoker said:
    Hey! It turned out really good
    Glad to hear it my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    last quick update- it really settled in over night. There is a very smooth smoky smell and taste. You can smell it through the zip lock bag. Really happy with they way it turned out


    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter

Categories