I was at Whole Foods Market today getting some white truffle oil to try.
(Thanks for the suggestion)

While there, I noticed a bulk bin of "smoked salt." I opened the bin
and sniffed- yup, it sure smelled liked smoke. Has anyone tried this
on anything? How would it be, more finely ground, as a dry rub on beef?

Finally, has anyone tried to make any yourself? I have a suspicion that
just putting salt crystals in a smoker wouldn't do the trick, but now
I'm going to try and see for myself. The crystals I saw were very
coarse- like rock salt for your driveway. I wonder if that might be to
keep them from falling through a screen. I also wonder if misting them
with water every so often might induce the smoke to penetrate the salt
crystals. Thoughts?
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Finally, has anyone tried to make any yourself? I have a suspicion that
just putting salt crystals in a smoker wouldn't do the trick, but now
I'm going to try and see for myself. The crystals I saw were very
coarse- like rock salt for your driveway. I wonder if that might be to
keep them from falling through a screen. I also wonder if misting them
with water every so often might induce the smoke to penetrate the salt
crystals. Thoughts?

I put my salt on a little rack that I made out of part of a screen door.
Remember to stir you salt every once in a while. If you mist the salt it
ill clump very badly. I have smoked them any where from 30 minutes to a
few hours. Have fun experamenting.


Raging Chef (Aka Ben)

Raging Chef (Aka Ben) wrote:
Finally, has anyone tried to make any yourself? I have a suspicion that
just putting salt crystals in a smoker wouldn't do the trick, but now
I'm going to try and see for myself. The crystals I saw were very
coarse- like rock salt for your driveway. I wonder if that might be to
keep them from falling through a screen. I also wonder if misting them
with water every so often might induce the smoke to penetrate the salt
crystals. Thoughts?

I put my salt on a little rack that I made out of part of a screen door.
Remember to stir you salt every once in a while. If you mist the salt it
ill clump very badly. I have smoked them any where from 30 minutes to a
few hours. Have fun experamenting.


Raging Chef (Aka Ben)

I'll give it a try. Heck, the experimenting is what makes it fun to
cook. I might try the misting, however, to see if the moisture would
carry the smoke flavor deeper into the crystals. I don't have a salt
grinder, but have a gut feeling that my 10" granite mortar and pestle
will have no problem breaking up the inevitable clumps. Any suggestions
about what salt mill is best? I might go ahead and invest in one.
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

On Sun, 08 Oct 2006 15:00:09 -0700, Nonnymus
wrote:

While there, I noticed a bulk bin of "smoked salt." I opened the bin
and sniffed- yup, it sure smelled liked smoke. Has anyone tried this
on anything? How would it be, more finely ground, as a dry rub on beef?

I have some from Wales (Hi, Graeme!), and it's some interesting stuff.
A little goes a long way, but I like the flavor. Good on salads, baked
potatoes, and corn on the cob. I don't think I'd use it as a seasoning
on anything I was going to smoke. Too much combined smoke flavor.

I expect you can make your own. Google on "flavored salt" or some such
thing.