The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: bigfatguy on October 26, 2013, 05:15:17 PM
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You can find it for sale online in up to 5 lb bags, there's a huge variety of flavors and types and prices, but basically it's salt that has been smoked til it almost turns black.
I tend to like the really over-done ones, with names like "Bonfire", that just smell like the house burned down around them.
Too lazy (as I often am) to stoke a smoker all night? Cooking a pork shoulder in the oven? (as I often do...) just coat the outside in smoked salt, and then finish with a bit more after pulling... it really hides the fact that you're a lazy city-dwelling Yankee.:-)
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Is it any good on pop corn?
:D
You know, I bet that would work great in the salt water brine recipes for chicken and other stuff...soak overnight in it
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The only problem is, I find cooking it lessens the smoke flavor...
Sent from my Nexus 4 using Tapatalk 2
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This is getting interesting.
http://www.amazon.com/Smoked-Bacon-Sea-Salt-Trio/dp/B005LE7SW8
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I ran across something similar this kind of product sometime back. It's is produced in Hawaii and called Hawaiian Sea Salt. Sprinkled over pork ribs, chops or roasts, the results are spectacular.
Crusader Rabbit
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I ran across something similar this kind of product sometime back. It's is produced in Hawaii and called Hawaiian Sea Salt. Sprinkled over pork ribs, chops or roasts, the results are spectacular.
Crusader Rabbit
Ah, yes, Hawaiian Sea Salt. Now with more whale poop and fish pee!!! ;D