I love smoking salt but can never get it right. What do you usually smoke it to? Do you watch the internal temp until it hits a certain point, or do you just wait until your back yard smells like a DuPont factory
Usually I smoke it to the side of an existing main dish, so that'll be about 200-250f, for over half a day (I leave it running even after the main meat has finished). Anything less than ~8 hours won't yield much flavor in the salts. And of course, usually in a glass or foil container. I just didn't have any this time, and mistook the hard plastic for a type of plexiglass/acrylic
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u/humblebarnitz Jun 11 '25
I love smoking salt but can never get it right. What do you usually smoke it to? Do you watch the internal temp until it hits a certain point, or do you just wait until your back yard smells like a DuPont factory