Smoked Salt
 

Anyone here ever use or make smoked salt? Opinions? Uses? Worthwhile?

With zero experience I bought 3 6oz bottles yesterday at a local Farmers Market. What he had were flavored. I got a Bourbon Bacon, Ranch and Scorpion pepper.

Use it quite often. Substitute/supplement regular salt on some dishes.

Pasta water benefits from a good dose of the black nuggets

Bean dishes

Stews

Don't use it when it can't dissolve adequately.

Trial and error will guide you.

Less is more with smoked salt.

Made a whole batch of it some time ago and not worth the wood it takes to smoke it unless you are doing many pounds of it.
Lots of wood time smoke and work.:dizzy:
Another option would be to smoke it every time you smoke something else and keep doing it until you get it where you want it.
Saw a guy do it with liquid smoke and a spray bottle that may be an option too.
Best option is to get it in bulk at the store like I did, it came from from Mexico.

The guy that smoked these said he smokes it for 8 hours. He was covered up with interested people so I didn't get to ask him what type of wood or what type of salt he used.

I do what worth said, I smoke some with other things, like when I'm making chipotle or smoking some poblanos.

We had a cookout today with burgers, dogs and brats. I put a little of the Bourbon Bacon salt on the burgers and they turned out really good. I put about 6 crystals of the Scorpion salt in my mouth and to my taste it is really hot. I think I am going to only use it in chili and some soups. My tongue burned for about 30 minutes.

Nooooooo, don't smoke me :roll::lol::rant:

[QUOTE=AlittleSalt;699933]Nooooooo, don't smoke me :roll::lol::rant:[/QUOTE]

I was thinking the same thing.:lol:
[url]https://youtu.be/ohFHsOBuLc4[/url]

[QUOTE=AlittleSalt;699933]Nooooooo, don't smoke me :roll::lol::rant:[/QUOTE]

I thought the same thing when I posted the question. Prior to posting I did numerous searches and came up with LOTS of hits, but they were all replies to you and none of them included the word "smoked." Lots of hits on "salt".:))

Gonna take some bigger papers.... ;)

LOL Steve, Worth, and Imp.

okay, bigger papers... oh yeah, rolling papyrus from History of the World part 1 [URL]https://www.youtube.com/watch?v=vQ7jHHC2bvg[/URL]

SteveP, do a Google search with your user name + Tomatoville. :)

Smoked Ghost Pepper Salt
 

I planned on starting a new thread but found this one so here's how I made some Smoked Ghost Pepper Salt last weekend.

I smoked a small brisket to make cheese-steak sliders and since the barrel was still rolling I decided to smoke some ghost peppers. The barrel was a little too hot and basically also roasted/dehydrated the peppers but it did add more flavor.
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I reconstituted them in a small bowl of water then into the blender with a little lemon juice and some of the water from the bowl. I'm sure you can cheat at this point and add a little "Liquid Smoke" or any other flavors/herbs/seasoning.
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I measured the pulp/liquid for future reference, this was a little too much for a 3lb box of course Kosher salt as you can see the liquid in the pan before they went in the convection oven set at 170F for a few hours to dry.
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I dumped everything back in the FP and added enough of that water to make it a thick slurry. Last time I made pepper salt I used a bigger FP and that worked much better. I didn't have to add as much liquid to get all of the salt mixed thoroughly.
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I left the pans in the oven for about 4 hours and started breaking up the salt once it was dry enough. Here's the final product. It has a slight smoke flavor but I wanted more so I took one jar and smoked it the next day for 8 hours using hickory.
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The jar on the right is the smoked salt and you can smell it so much more than the other jar. I was expecting a darker color but it looks like the smoke washed the pink color out some. It has good flavor and it's not too hot for most people, not as hot as I wanted it so next time I'll double the pepper amount.
[url=https://ibb.co/m0dmMz][img]https://image.ibb.co/dd5Boe/100_2883.jpg[/img][/url]

I used 3 handfuls of hickory chips and about 3lbs of charcoal, I set up the coals in the snake method and topped it with chips and that burned about 8 hours. I'm gonna order an [URL="https://www.amazon.com/A-MAZE-N-AMNPS5x8-PMC-Pellet-Prefilled-Pitmasters/dp/B00IGAR8GK/ref=asc_df_B00IGAR8GK/?tag=hyprod-20&linkCode=df0&hvadid=167145798705&hvpos=1o1&hvnetw=g&hvrand=11004534362561888505&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9025241&hvtargid=pla-310156061950&psc=1"]A-Maze-N[/URL] smoker since it last about 12 hours using wood pellets.

And yes the brisket cheese-steak sliders were good!

I make smoked salt a few times a year for myself, family and friends. It is really good and worth the time it takes. You should never, ever do it when you are cooking meat unless it is for immediate consumtion or it will become rancid. If you google smoking salt you will find instructions for doing it and also why you should never combine it with smoking meat.

Finally after waiting too long for one company to fill my order for spice bottles I ordered from another company and they came in.

Thoughts on the label?