Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: deestafford on December 18, 2014, 03:07:21 PM

Title: Question on smoking salt and pepper.
Post by: deestafford on December 18, 2014, 03:07:21 PM

What is the better salt to smoke--kosher or sea?  How long?  My gut tells me both are good and each has its place.

Is it best to smoke black pepper whole as peppercorns or grind first?  How long?  My gut tells me whole.

Thanks, Dee

Title: Re: Question on smoking salt and pepper.
Post by: akruckus on December 18, 2014, 03:11:03 PM

I smoke sea salt after almost every cook.  I just let it burn out and it takes on whatever flavor wood I used.  Never tried kosher but I imagine it would work as well.  Smoked sea salt is my finishing for steaks, mozzarella, and even coal fired pizza.

As far as pepper, I too would say use the whole peppercorns before grinding.  Not sure how much smoke flavor you would get from them.

Title: Re: Question on smoking salt and pepper.
Post by: TMB on December 18, 2014, 03:19:53 PM

Done both to me no difference in amount of smoke.     Never tried pepper so I can't say.

Smoke on low setting in the Bradley for 2 to 3 hrs 

Title: Re: Question on smoking salt and pepper.
Post by: Pam Gould on December 18, 2014, 04:12:31 PM

Dee..all the above. the salts have different textures and sizes and the peppercorns are whole and take a lil longer, ground pepper accepts it a lil quicker. So go for it. You will not regret it. i put them in jars and mark them to use. great on fresh uncooked veggies.
Pam  .☆´¯`•.¸¸. ི♥ྀ.

Title: Re: Question on smoking salt and pepper.
Post by: N. Ontario Smoker on December 18, 2014, 04:43:49 PM

From Americas Test Kitchen.....
Beyond its heat and sharp bite, black pepper enhances our ability to taste food, stimulating our salivary glands so we experience flavors more fully. But this effect only comes from freshly ground pepper.
So I would only grind and smoke what pepper I would use on that meal only.

Title: Re: Question on smoking salt and pepper.
Post by: muebe on December 19, 2014, 11:30:27 AM

Smoke the peppercorns whole. The. When you grind them the smoke flavor that is coating the peppercorn will be released into the grind.

I like to smoke Kosher salt because it has a larger surface area for smoke to stick to and is great for adding to rubs or recipes. Plus simply using a salt grinder can take it from coarse to fine depending on your needs.

The smoked salt will get better over time. It will take on a darker color as it ages and a deeper, smooth smoked flavor.

I even smoked some sugar once and really enjoyed it with my coffee ;)

Title: Re: Question on smoking salt and pepper.
Post by: Ka Honu on December 19, 2014, 04:38:19 PM

Whole peppercorns.
Sea salt.

Title: Re: Question on smoking salt and pepper.
Post by: deestafford on December 19, 2014, 08:03:02 PM

Thank y'all