Henry Rifle Forums

using an 8" Smoke Daddy (link below) makes cold smoking possible with our portable Holland Companion Grill ..... we enjoy smoked salt, some cheeses, and peanuts ..... sometimes we do them together but usually separately ..... with peanuts I start with lightly roasted and salted peanuts .... the way we do it is pretty simple .... spread a single layer on a sheet of aluminum foil, mist them with spray butter and salt them with finely ground sea salt .... heavy hickory smoke for 1 hr ..... we smoke course ground sea salt using exactly the same process .... we keep the smoked sea salt in a grinder on the table


https://smokedaddyinc.com/product/8-inc ... generator/

I've only cold smoked salmon.
That's pretty cool. Uh Great.

Never heard of smoked salt. Thanks for the idea.

Cofisher wrote:Never heard of smoked salt. Thanks for the idea.

we use hickory in our smoker .... the salt takes on a light smoky flavor that we enjoy .... don't know if lengthening smoking time will increase the smoky flavor .... I use it on every thing from eggs to meats to veggies

Dang it! Now I'm hungry.

UPDATE :

9 months after smoking the salt mentioned above, its flavor is holding up well .... we use it both at home and when traveling in our camper .... when it does run out, we will most certainly smoke another batch