The Great Smoked Salt Experiment - Smoking Meat Forums
Aug 9, 2012 · I love smoked salt----Mine seems to keep the great flavor for a long time. The times to get smoky are similar to smoking bacon----Takes a lot longer to get good color & flavor …
Salt pork | Smoking Meat Forums - The Best Smoking Meat Forum …
Jun 3, 2022 · Here is how I would look at this and approach this project. Traditional salt pork was done in a salt box At ambient temperature. The meat was covered with salt and liquid allowed …
dry brining steaks with hickory smoked salt - Smoking Meat Forums
Mar 27, 2012 · Has anyone ever tried dry brining steaks with smoked kosher or smoked sea salt? I know steak will absorb whatever flavors are mixed with the brining salt so I was just …
Should I use Sea Salt or Kosher Salt for rub? - Smoking Meat Forums
Aug 2, 2014 · The issues start when you have table salt sized crystals compared to the bigger, coarse grain crystals, then you have to adjust the amounts. I avoid iodized salt when cooking, …
Anyone try making smoked salt? - Smoking Meat Forums
Jul 18, 2017 · I hot smoked it for 6 hrs. at 250° on a sheet pan stirring every hour. I also sliced half a dozen habanero peppers in half and smoked them for about 2 hours, then dried them …
Pink salt in turkey brine?? - Smoking Meat Forums
Dec 4, 2017 · I noticed that some of the brines for smoked turkeys include pink salt. I've brined turkeys quite a bit for regular oven baking and never added it. What are the benefits from …
What is curing salt? And when to use? - Smoking Meat Forums
Jul 17, 2015 · Nitrite poisoning is a real thing. I use curing salt/ pink salt/ Prague #1/ etc for curing pork belly for bacon, making smoke sausage, beef sticks, dry beef, pestrami, sometime jerky, …
Smoked Curing Salt - Smoking Meat Forums
Dec 31, 2017 · Hey I was just thinking, has anyone ever used a smoked salt for curing? Store bought may be expensive, but how about making your own smoked salt first?
Cure #1 and Cold/Cool Smoking - Smoking Meat Forums
Aug 3, 2021 · Cure #1 also, gives Red Meat, that Pink Color, when cooked, helps keep Fat from going Rancid and when combined with Smoke, produces the Hammy/Bacon Flavor associated …
Cold Smoked Salt & Spices - First time questions - Smoking Meat …
Feb 12, 2017 · Hello I would like to try cold smoking salt and some other spices, and I have some questions. I use an AMNPS for cold smoking. 1) Salt - is sea salt or kosher salt best to cold …