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Smoked Kosher salt (lightly smoked)
You always hear and read about smoked salts and what they bring to the table. Well after much reading on the subject I decided that I would give it a try. After all, I was just as curious as the next person.
My plan was to just smoke the salt lightly and experience the flavor. This would take about 4 hours because that was all I had time for on this particular day. I would later do an 8-hr smoke and taste the difference. Anyway here are the pics of what I did...
My smoker set up. It may be ugly but I love it!! You can see the tray of salt up top. I enclose the front with a hanging sheet metal when I smoke.
Here is the salt after about 4 hours.
A closer look of the results.
You can see the difference between the before and after.
All in all I liked the results. And I have been using this for seasoning on various dishes such as egg scrambles, grilled meats, and stir fries to name a few. You can really taste the subtle smokey flavor which is the effect that I wanted.
As I said next time will be an 8-hr smoke just to taste the difference.
Here is a good web link on the topic.. http://www.theroguegourmet.com/blog/methods-and-techniques/smoking-salt/
Until next time....
4 comments:
Hi Reuben. Glad to see you trying this out. I tried it for the first time this past Christmas. It makes a great Christmas present for the cookers in your life...
Panthers76, I really like the subtle flavor of the 4 hour smoke. Next smoke will be 8 hours for a little more robust flavor. We'll see how that works out.
I like that idea of presenting it as a present. Any BBQer would appreciate that I'm sure.
(:)
Indeed there is a big difference. Cool! Thanks a lot for this.
It was fun smoking the salt. Looking forward to the 8hr smoke. (:{
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