Hickory smoked sea salt and Peppercorns

Discussion in 'Other' started by driedstick, Jul 27, 2014.

  1. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    With Elk season just around the corner I thought I Better give this a try so I can take it with us, This time it will be a cold smoke, with the AMPS but next time I will switch the handles and get smoker at 175 or so as I read in another post here at SMF

    This just went in and I will be back later with the results



    Got these at the dollar store see what I am talking about the handles? thanks teeznuts for the idea. 







    Enjoy

    sea
     
    Last edited: Jul 30, 2014
  2. darwin101

    darwin101 Meat Mopper

    Good find!  I could use a few of those for my smoker.  [​IMG]

    How long do you smoke the salt and peppercorns?

    I was just on a spice site and it looks like they charge $6-$7 per pound extra for smoking. 
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I need to try smoked sea salt.

    We only use sea salt.
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I did them yesterday for about 8hrs with just the amps going, it was too hot to refill, but was getting some good color, I will put it back in tonight after work and let her run all night long till she goes out and I think it should be done, figuring about another 8hrs or so. I will post pick later of the first 8hrs. 

    A full smoker is a happy smoker

    DS
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Yep, I am thinking about mixing the salt and pepper corns in one grinder??? Or smoked salt and Crushed red pepper and make a spicy salt. (I should have smoked some crushed red peppers also)

    A full smoker is a happy smoker 

    DS
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    . getting some color to it we'll do another 8 hours tonight see what she looks like tomorrow morning
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Well after 24 hr smoke I let sit for a day now packed up and ready to put on an Idaho spud with some butter
    .


     
  8. darwin101

    darwin101 Meat Mopper

    Your salt looks great, how is the flavour?   [​IMG]
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Darwin I tasted a kernel when I took it out and not bad, haven't tried it on anything yet maybe I can find a nice stake tonight to grill. I will let you know

    DS
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome DS ! Thumbs Up
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Aw Man---That looks awesome, DS!!!

    I used to smoke salt & loved it.

    Since they screwed up my Kidneys, I can't be making salt taste good any more!!!

    I almost forgot how good it was!!

    Bear
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks WHB I wanted to smoke some crushed red peppers with the salt then mix it together and make it a spicy salt - cant wait for Elk camp this yr

    A full smoker is a happy smoker

    DS
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I might try the crushed red peppers and salt.
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    thanks Bear, yep is good,  that sucks you cant have any I will try to crush some and put in my beer for you
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    well no grinder available so I have to improvise
    .
    .
    . going on a big spud next no butter tonight little bit of ranch dressing
     
    Last edited: Aug 4, 2014
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    This worked out great spud was good, also had some on some cottage cheese,,YUMYUM I really do need a grinder thou, there were a couple big chucks of salt and pepper but was not bad. 
     
  17. bfilipowski

    bfilipowski Fire Starter

    Is there a difference, flavor wise between cold and hot-smoking salt? I can understand with proteins where the are major textural differences, but we are talking about smoking a rock and I was wondering if there is a benefit to cold versus hot.

    Thank you

    Flip
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Flip I know the hot smoker you can get color faster and taste also. This may help. 

    http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment

    Let me know if you need anything else. 
     
  19. What temp did you smoke these?

    Scott
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Scott, Just cold smoked them this time next time I will turn smoker on to about 170 and smoker for 12hrs should have a little better color on the salt. 

    DS. 
     

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