Smokin Salt

Discussion in 'Roll Call' started by catrowe, Aug 22, 2008.

  1. catrowe

    catrowe Newbie

    Hi all, I am kinda new to this smokin' stuff...but I do love it.
    Have a question. I want to smoke some salt to package up and give as gifts. Has anyone done it? What is the best salt to use? Kosher? Sea Salt?
    Help! I am going to smoke a port butt tomorrow and would like to put a pan of salt or two on the empty shelves..Thanks.
    Catrowe the new smokin' mama....
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I have tried using the salts you mentioned. In my experience those salts got a little tan color and slight smoke flavor, but by the next day it tasted like before the smoke. Give it a try, maybe it'll work gor you. Good luck my friend.
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. I can't help you with the salt question, but I think Rich nailed it. I've heard that it doesn't work all that well. Maybe someone else has had a better experience with it.
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Sounds like a neat smoke. Show us some photos.
     
  5. bigwayne

    bigwayne Smoke Blower

  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum!
    I've had great luck cold smoking salts and spices...http://www.smokingmeatforums.com/for...ad.php?t=13371

    I smoke at a cool temperature, stir at least once an hour and then store them in canning jars. They keep the smokey flavor very well.

    Hope you give it a try, they are handy to have on hand for other dishes.
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Well, there ya go! If anyone knows about cooking, it's Cowgirl[​IMG][​IMG]
     
  8. salt_tub

    salt_tub Newbie

    Kosher or Sea Salt makes sense.

    I am all new to this also, but as I understand it salting is done before smoking for a couple of weeks to help wick moisture away and increase storage time.

    It seems reasonable to take the leftover salt and smoke it along with the meat. Then again it seems crazy, but the salt has been changed by the fluids sucked out of the meat. Maybe.
     
  9. What are you salting for a couple of weeks?
     

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