Smoked Salt?

jonfoxx · Posted: Wed Jun 25 08 9:58 pm Post subject: Smoked Salt?

Has anyone smoked salt before? I recently seen a TV show where a restaurant in NYC smokes their salt to be used on the aged steaks that they serve and was wondering if anyone has done this and can share some of their experience and tips on how to do it (what kind of wood, how long, what temp, etc.).
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Duane · BBQ Fan Joined: 14 Apr 2007 Posts: 125

Did a quick search and all I found on Google was liquid smoke and salt dried in an oven.

h00kemh0rns · Posted: Wed Jun 25 08 10:30 pm Post subject:

1. Use Long Smoke Times
Smoking salt take time, salt doesn't absorb the smoke - or cook and react in the warm environment the same way meats will. Salt absorbs flavor as the smokes resins coats the grains, and this take some time. Salt needs at least 4 hours in the smoker but 24 hrs or longer the better.

2. Stir the salt
Be sure to stir the salt every 30 - 45 minutes to ensure even coating of smoke.

3. Use Cool to Medium Heat, and Always Cool Your Salt in the Smoker
Heat is tricky. Cold smoked at 85 to regular BBQ temps at 225 work well. Anything past 225 for any length of time you're gonna have to start over - the higher heats will burn off the smoky resins and leave you with salt that pretty much tastes like salt.

4. Soak Your Wood
Moisture plays a role in Salt smoking and it makes for a smoother taste.

5. Use Coarser Salts
Coarser grain salts smoke better. The smoke can move through the grains more easily and the smoke seems to stick to the grains better.

6. Resist the Urge - Smoking Salt with other foods.
Fastest way to mess up your smoked salt? Smoke it with a pork butt, a slab of ribs, or god forbid a fillet of salmon. Don't do it! Salt takes up the flavor of cooking meat faster than it does the smoke - and the effect is not good. If you are thinking "oohhh! bacon salt!" this isn't the way to do it.

7. Store Your Product in an Air Tight Container
Finally, when your done, seal the salt in an airtight container. The smoky flavor you have carefully layered into your salt is sensitive to oxygen and looses it's tang, smoke flavor and aroma as the essential oils oxidize and evaporate.. Seal it up tight as soon as it leaves the smoker. I use this vacuum sealer and bags/jars:
http://www.foodsaver.com/ProductDetails.aspx?productid=5507

jonfoxx · Posted: Wed Jun 25 08 10:30 pm Post subject:

h00kemh0rns · Posted: Wed Jun 25 08 10:36 pm Post subject:

I have had this for a few months now after scouring the net and this method works very well.

Try a little in some eggs sometime...great bfast tacos!

Duane · BBQ Fan Joined: 14 Apr 2007 Posts: 125

smokin ernie · Posted: Wed Jun 25 08 11:24 pm Post subject:

I had never heard of it before. Then my boss brought in chocolate covered caremel with smoke salt on it. They were really good.

Is it something that has been around for a while or is it new?

I have been hearing more about it after she brought them in about a month ago.

h00kemh0rns · Posted: Wed Jun 25 08 11:54 pm Post subject:

OddThomas · Posted: Thu Jun 26 08 2:52 am Post subject:

I've had great success just putting a box of kosher in an aluminum pan while I'm smoking butts. I stir it when I check on the butts. When the butts are done so is the salt. I never soak wood no matter what I'm cooking; it smells like a wet sock smoldering and I'd imagine it'd taste about the same. If I need moisture I can add water to my pans. Never had any "butt flavor" issues smoking while cooking meats of any kind.

This may not be optimal method, but it's worked well for me. It's great on everything from mac and cheese to roasted nuts.

h00kemh0rns · Posted: Thu Jun 26 08 7:37 am Post subject:

JamesB · Posted: Thu Jun 26 08 1:05 pm Post subject:

It's as simple as it sounds... I take some doubled up HD foil and form it into a pan. Pour on some course salt and put it in the smoker while cooking what ever else is in there. Just make sure that nothing drips on it... I normally cook at ~235�-250� for most stuff and the salt picks up smoke flavor just fine. I normally use pecan for Q'n, but any cooking wood should work.

James.
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Harry Nutczak · Posted: Thu Jun 26 08 9:33 pm Post subject:

I did a 3-pound box of kosher salt back when I seasoned the stumps, I still have a pound left.

I set it on a sheet pan and let it sit in the smoker for 24 hours.

Great advice on not having food in there when doing salt, the microdroplets of grease will coat the salt rendering it tasteless and oily
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ceedubya · Posted: Thu Jun 26 08 10:54 pm Post subject:

The real food store in town sells alder smoked sea salt. I have tried it in some brines, and you want to be pretty gentle with it, but it is good.
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