Let's Talk BBQ
FORUM SPONSORS => A-MAZE-N PRODUCTS => Topic started by: Tenpoint5 on April 09, 2013, 12:35:22 PM
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Did another bottle of Mediterranean Sea Salt. The salt got a total of 8 hours of Hickory Smoke on two back to back days. Now it will sit corked for a couple of weeks, then I will use it in my salt grinder.
Loaded into the Bradley waiting for the AMZNPS to get fired up and smoking
(http://i222.photobucket.com/albums/dd237/tenpoint5/040413105536_zpsb06b70e3.jpg)
After the first 4 hours on day one
(http://i222.photobucket.com/albums/dd237/tenpoint5/040413162259_zps844dbe22.jpg)
After the second 4 hours on day two
(http://i222.photobucket.com/albums/dd237/tenpoint5/040413162310_zps593a1add.jpg)
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Looks good to me...I have smoked and resmoked my salts several times for more flavor. I got some from the store and it was so potent I threw it out. Homemade is great on fresh and grilled veggies and meats. Pam .☆´¯`•.¸¸. ི♥ྀ.
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any type of salt will do? I could do this w/ my WSM I think. is smoked salt better? I have cold smoked cherries from my trees cut in 1/2 for margaritas. very good.
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any type of salt will do? I could do this w/ my WSM I think. is smoked salt better? I have cold smoked cherries from my trees cut in 1/2 for margaritas. very good.
Much better Sparky. I like using salts that I can run through my grinder but any salt will do
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i'm going to go get some today from trader joes. just rough cut salt to run thru a grinder. okie dokie. I like it. might as well get some paprika too.
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might as well get some paprika too.
You can smoke that too!!! Plain ole coffee filters is what I use to put everything on
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might as well get some paprika too.
You can smoke that too!!! Plain ole coffee filters is what I use to put everything on
k, I have some too.
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You can also smoke peppercorns, eggs, any veggies, spices, almost anything so fill up the smoker. You will not regret it..promise. Pam .☆´¯`•.¸¸. ི♥ྀ.
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What are your favorite woods for smoking salt? How about paprika?
Thanks,
David
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Hickory but sometimes I use Hickory and then on rare occasions I use Hickory!
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Hickory but sometimes I use Hickory and then on rare occasions I use Hickory!
I was thinking hickory, but if you're not sure... ;) ;D
David
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He does seem to be waffling, could shift at any moment ;)
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I love the way that course smoked salt looks - especially in those bottles.
Hickory but sometimes I use Hickory and then on rare occasions I use Hickory!
I bet you'd really like Black Walnut then. It's flavor is like Hickory, but stronger. They're related trees in the Juglandaceae (walnut) family.
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I'll have to try this, I'm thinking a frogmat covered with cheese cloth might get more smoke penetration and enable spreading the salt thinner. Maybe not :)
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I'll have to try this, I'm thinking a frogmat covered with cheese cloth might get more smoke penetration and enable spreading the salt thinner. Maybe not :)
What the hell give it a shot!! I have also heard of smoking fine ground sea salt then using that in your sausage formulations (recipes)
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Need to try that!
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I just found out recently that Todd sells a frog-mat equivalent! For about half the price!!!
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Smoked salt and pepper in some fancy French canning jars...
(http://i1166.photobucket.com/albums/q616/bbqchef/salt_pepper.jpg) (http://s1166.photobucket.com/user/bbqchef/media/salt_pepper.jpg.html)
They're going to be a gift hence the nice jars... otherwise it's Tupperware <lol>!