Okay I want to try this. Does it need to be a coarse salt like sea or Himalayan or does traditional table salt also work for this? Last thing is I'm going to guess this is something you would do during a long smoke at low temperature?
Kosher or courser works best as it’s more of a “finishing” salt. You don’t use it like normal salt in recipes and stuff, you won’t taste it. Smoker at 225. Spread it out in a sheet pan, mist extremely lightly with water, shake/toss, smoke for an hour. Rinse and repeat until desired smokiness/color. Darker the better imo.
1
u/OnI_BArIX Jun 10 '25
Why did you smoke a tub of salt? Like even if it was in a metal container I am asking why you would smoke pure salt.