Steve Wertz typed:
On Sun, 16 Nov 2003 16:58:35 -0500, " BOB" wrote:

Almonds, specifically.

I've been tempted to try these - I've tried everything else. I didn't
know if I should try and smoke the almonds, or just try making some
smoked (food-grade) rocksalt to put on roasted almonds.

I'd tried smoking before...the smoke didn't really "stick" to the almonds. But
the higher temperature brine helps.
Also, you can spice it up as needed.


My understanding is that the commercial products just use a smoked
salt rather than actually smoking the almonds. You have to admit,
they're prety good even though they're not 'BBQ'.

Yes, they are good.

Anybody tried to smoke salt? I've bought hickory smoked salt at the
store and was really disappointed.

I've thought about it several times...never tried it though. Maybe soon (writing
a note to myself: Smoke some SALT) Kosher salt would probably work better with
the larger surface area, wouldn't have to stir as often to get it all exposed to
the smoke?


Spare me any flames - plenty of other current threads for that.

-sw (Making a pot of Navy Bean + Ham Soup for an ugly day in in TX).

BOB