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Smoked salt  RSS feed

 
Joel Hollingsworth
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Location: Oakland, CA
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A friend of mine recently got engaged, and later I found out that someone brought homemade smoked salt for the rims of mixed drinks she made.

That's the first I had heard of such a thing.  It sounds tasty and useful, but Wikipedia says it's difficult to make because moisture from the fire tends to collect in the salt and dissolve it.  Apparently most of the stuff on the market is fake.

I don't know the person who did this (it was a fairly large party),  so I thought I'd ask you guys: how might you smoke salt?

Commercial fake smoked salt uses oil or maltodextrin as a carrier for the smoke flavor, but if I were faking it, I might use herbs of some variety or other, to get e.g. smoked rosemary salt.

By the way, this would fit nicely in my elaborate idea for salt-encrusted wastelands, if the salt were edible...mesquite makes some nice smoke.
 
Leah Sattler
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never heard of smoked salt!

hmmm. do you have a smoker? what about cold smoking it? even if it is dissolved it wouldn't really go anywhere would it? maybe a quick run through a food processer would break it back up into usable pieces...assuming the problem is it becomes a 'hunk-o-salt' during the process or is that not the issue? i wonder how fast it picks up the smoke flavor? alot of things I prefer to just have on the smoker for a few minutes because they get too smoky for my taste.....like I am eating a campfire.

ok I was very intrigued and went and found this
http://chilefire.ning.com/group/smokingsalt/forum/topic/show?id=2045795%3ATopic%3A109

apparently cooler is better as well as using a courser salt. it sounds very doable. cool.
 
Joel Hollingsworth
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Thanks for the link.

I don't have a smoker, I kind of assumed one could be improvised fairly easily...and the link you provided seems to agree!   
 
Leif Kravis
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Location: Toronto Canada
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i have smoked salt in the cold smoker, i just spread it out on a sheetpan in a shallow layer and put it up top over the upper rack near the exhaust vent so the smoke is drawn over it. i usually leave it in there for 12 or more hours, it tends to clump but breaks up fine. i use non iodized sea salt  coarse of fine both work, keep it sealed in an airtight jar.  It will lose flavour over time.
 
                            
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I have one recipe. I tried it. It works but during heating the mix, you feel a bad smell.

1. 1/4 cup brown sugar
2. 1/4 cup rice
3. 2.5 tablespoon tea
4. 1 cup ground sea salt

Cover inside of a saucepan with aluminum foil. Put the above mix on the foil. Use an aluminum foil as a lid and cover the mix.

Close the saucepan with it's lid. Don't open it during fumigation. Cook on low heat for 30-40 minutes. Open the lid outside (because of the smoke). Take the salt out and wait until it dries.
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