Smoked Salt

[spressomon]

Ok reevesci...since you mentioned you smoke salt within the grill'n thread I thought I'd not detour that thread and start one just for smoking salt.

So I've been using smoked salt as a finishing salt for quite a few years. Salt Works gets my bucks and has a very good selection of unique salts as well as a wide variety of smoked salts: http://www.saltworks.us/gourmet-sea-salt.asp

Here's where you come in reevesci : I've tried smoking salts several times and although the finished product smells smoky enough in the jar, maybe even too smoky, the flavor of the crystal itself just isn't smoky like what I'm getting from Salt Works.

Is it the kosher salt I'm starting with? I've smoked out to about 18-hours to no avail...

I've read smoking salt is more involved/specialized than smoking a chunk of meat...but darn it has me stumped.

Any tips would be most appreciated!

Dan

 

[TRAIL TAILOR]

Dan,

My recipe is pretty simple:

1- cup sea salt ( can use kosher but I prefer coarse sea salt )
1- aluminum pie pan ( can use heavy aluminum fi=oil as well )
smoking wood of choice ( I prefer mesquite or hickory )
1- metal bowl of water for moisture source ( salts are extremely impervious and melt only at high temps, so the key to a good smoke induction is through moisture bonding, IMO.)

Soak wood chunks or chips for at least 2 hrs. I recommend 24hrs.

I smoke salts at 250 +/- 25 degrees for 6 to 8 hrs.

Spread the cup of salt out on the pie pan evenly and place pan on opposite end of grill/smoker. Place water bowl between salt pan and fire/heat. Every hour take a fork and turn bottom salts to top.

Salt will discolor over this time frame. Set to the side for cooling and stir occasionally as well.

Store in a jar once salt is completely cooled down to room temp.

Hope this helps.

J

 

[spressomon]

^ Thanks R! I'll give it another go one of these days.

 

[TRAIL TAILOR]

^ Thanks R! I'll give it another go one of these days.

No worries. Hope you get it figured out. It took me a few tries and help from others to get this down. It can be a PITA sometimes. I blame it on the salt though... Because there is no way its MY FAULT!

J

 

[TRAIL TAILOR]

You tried it yet Dan?

J

 

[spressomon]

No not yet but I will...I've been in rotisserie mode

 

[Phil in BC]

When I tried the salt, instead of putting it in a pan, i bought a cheap splatter screen at the dollar store to spread it out on. That way the smoke could go through it and not just over the top. The screens were a 1 time use though, the moist salt rusted them out, but they were only a buck. The salt is definitely smokey.