Anyone smoke salt before?

[Phil in BC]

And I'm talking about in the smoker, not the pipe....

I put a few trays of coarse salt in with my hot peppers this morning. Thought I'd try something new this time. I spread the salt out thin on some splatter screens I bought at the dollar store, so hopefully the smoke will go through the salt as well as over it. Just wondering how long I should be leaving them in for and if smoking them with the peppers will make it spicy?

Any thoughts on this?

 

[Mace]

Seems Easy..

Make Your Own Smoked Salt On Simple Daily Recipes

 

[Phil in BC]

Well, that little video said to smoke the salt for only an hour, but I've had it in all day. We'll see how it turns out once it cools down. Looks kinda wet at the moment.

 

[Phil in BC]

I left the salt and peppers in the smoker over night to cool down and the salt is definitely wet. Going to put it in the dehydrator for a few hours and see what that does. Looks and smells really smokey tho.

 

[1911]

I smoked some for my wife last time I did some pork shoulders and briskets. Left it in over night, and the smoke flavor was quite strong. Was burning Post Oak and Pecan.

 

[Combat Chuck]

Never tried it before, but would buy it to use with rubs before I got a smoker. Good stuff, sprinkle a little on your lasagna sometime...

 

[sparkplug]

I'm pretty sure Crazy has smoked bath salts.

 

[Combat Chuck]

I'm pretty sure Crazy has smoked bath salts.

Rimshot - YouTube

 

[spressomon]

I use smoked salts as finishing salts...on fried/deviled eggs, guacamole, tomatoes, whatever.

I get most of mine here: Alderwood Smoked Salt - Salish®

They have a wide variety of types and grains.

I did experiment with smoking salts in my meat smoker but it takes an inordinate amount of time and wood to do it right. After several experimental runs I discovered smoking salt is quite a bit more involved/different than smoking meats and not worth the bother relative to the amount of smoked salt I use in a year's time.

 

[splitshot]

Well, that little video said to smoke the salt for only an hour, but I've had it in all day. We'll see how it turns out once it cools down. Looks kinda wet at the moment.

Screw the salt, I want to sample those chilis.

 

[Phil in BC]

You might say, those chili's are.......... smokin!

Really nice heat, loads of smoke. Love em

 

[Phil in BC]

Wasnt too impressed with the salt tho. Maybe should have done them without the peppers, too much moisture that way. They look kinda greyish, not the golden smokey colour I was looking for. Wont do them again.

Next I want to try a pulled pork shoulder. Havent done that before, but you guys make them look so damn good, I just have to try.

Cheers

 

[Phil in BC]

PM me an address Splitshot and I'll send you some. I have them all dried, chopped, and separated into powder and flakes. Easy to ship! Great to cook with

 

[splitshot]

PM me an address Splitshot and I'll send you some. I have them all dried, chopped, and separated into powder and flakes. Easy to ship! Great to cook with

Twist my arm!