Hickory Smoked Salt (all done!)

SmokeHound · Posted: Dec 10 2009 Post subject: Hickory Smoked Salt (all done!)

Greetings folks!

Well, it�s a little chilly in my neck of the woods right now � actually, temps have warmed UP to 25�F (after a low temp of 13�F) � which makes this perfect weather for cold-smoked salt. So that�s on my agenda for the next 22-25 hours.

Seems like there were quite a few comments about smoked salt on a previous thread so I�ve posted my own process here for your reference and/or entertainment. . . . This is just how *I* smoke salt so if folks have a different process (and perhaps a better one, too), please share it!

The general idea is simple:
� Cold smoke � temps under 175� (I usually aim for 125�-150�)
� Heavier smoke than when smoking meats (but not the nasty yellow smoke � that won�t be good) � this is one of the few applications for soaking wood chips and using them on a smoker
� LONNNNNGG smoking time � at least 22 hours

The gear: It�s really quite simple. I completely forgot to capture the large bag of hickory shavings � sorry! I soaked the hickory chips and the chunks overnight (Yes, SOAK them � there are several reasons to soak wood for smoking and this is one of them). This will also help me get the thicker smoke that I need (again, NOT the nasty yellow smoke!)

Coarse grind sea salt (kosher salt works too but I prefer sea salt because it seems to "take the smoke" better and I think it looks nicer when I package it for gifts):

Hit my max temp:

Heavier-than-usual white smoke:

I�ll post pics as I go through the process to show the color changes to the salt. I'll also include a pic of the finished product when I�m all done (tomorrow-ish).

UPDATED PICS BELOW:

6 hours into the smoke and color is finally showing up on the camera (taken at 4:30 pm) :

NOTE: I stir the salt every time I add wood. . . .

Okay. . . here's the salt at Midnight (left) and at 3:00 am:

The color is really starting to deepen - turning into a quartz-like bronze color - it's very pretty, actually.

FWIW: Current (8:40 am) temp in my backyard is 13.8�F and dry as a bone. . . .

Here it is at 9 am (no flash used for the pic on the left):

Here�s the finished salt (unpackaged) � it came off the smoker at 10:40 this morning:

Here is a picture of some mesquite salt I made several months ago � but this is packaged up in it�s own decorative jar (as gifts). The jars are about 2� tall and hold about 1/3 cup of salt. Note: for whatever reason, mesquite salt always comes out a little darker for me. . . .

Process Improvement (aka: lesson learned): I haven�t cold smoked salt in temps this cold before � and I learned that CONDENSATION could become a problem (only with cold smoking SALT in frigid temps). The cold temps and heavier smoke amounts seemed to create condensation on the inside of the smoker � which occasionally dripped in one or two spots. It�s not a huge deal but next time I do the smoked salt in super cold weather, I�m going to stack my salt racks and have a third one on top with a couple paper towels to protect the salt underneath.

The downside of smoking salt: no bark and nothing tasty to pick away at. So, I made bacon and eggs for breakfast. . .

Okay, time for a long nap. . . .

Have fun experimenting folks!
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jeepdad · Posted: Dec 10 2009 Post subject:

Thanks SmokeHound for posting the tutorial I am gonna try smoking salt this winter (and cheese). Again, thanks

--jeepdad

Cranky Buzzard · Posted: Dec 10 2009 Post subject:

Sounds yummy!

Looking forward tot he pictures

Charlie
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Oregon smoker · Posted: Dec 10 2009 Post subject:

I will trade you some bacon for some of that salt.... Shocked

Hell Fire Grill · Posted: Dec 10 2009 Post subject:

Smoked salt sounds good smokehound, so I put some in my cold smoker too. I just made some new plastic shelves for it and had to try in out. Thanks for the inspiration.

I think I'll put some butter in there too. Have you ever tryed smoked butter?

Oregon smoker · Posted: Dec 10 2009 Post subject:

Hell Fire Grill · Posted: Dec 10 2009 Post subject:

SmokeHound · Posted: Dec 10 2009 Post subject:

Hell Fire Grill · Posted: Dec 10 2009 Post subject:

Hell Fire Grill · Posted: Dec 10 2009 Post subject:

OK back to the salt thing. Sorry about the mini-hijack Smokey.

SmokeHound · Posted: Dec 10 2009 Post subject:

Oregon smoker · Posted: Dec 10 2009 Post subject:

SmokeHound · Posted: Dec 10 2009 Post subject:

Oregon smoker · Posted: Dec 10 2009 Post subject:

Hell Fire Grill · Posted: Dec 10 2009 Post subject:

Smokehound Do you stir your salt while its smoking?

SmokeHound · Posted: Dec 10 2009 Post subject:

Oregon smoker · Posted: Dec 10 2009 Post subject:

Thanks for the update pics!

Hell Fire Grill · Posted: Dec 10 2009 Post subject:

Is your salt done yet Smoke hound? Did you smoke it all night long? I did,its been smoking for 15 hours. Im going to keep it smoking untill the EPA shuts me down, I guess theres a burn ban in effect.

http://vancouver.katu.com/content/burning-wood-stay-warm-did-you-know-its-banned-right-now

SmokeHound · Posted: Dec 11 2009 Post subject:

Hell Fire Grill · Posted: Dec 11 2009 Post subject:

I used table salt for this experiment and its no where near as dark as yours yet, but I got plenty of time. I also have condensation in my cold smoker but it has been freezing before it can drip. I just reloaded the smoke generator a little while ago so it should be done smoking by tomarrow morning. I did smoke some cheese and butter yesterday and I am tempted to taste some of that frozen liquid smoke inside the smoker. Apple smoke.