Sauce/Rub Smoked Salt

[RustyJake]

You can do the same with Paprika in a pan on the Traeger as well.
"Smoked Salt on The Traeger Grill | The Peasant's Daughter" https://thepeasantsdaughter.net/smo...RWdjk2VW1TNVFDaFJBYVMtUWdZel9uZEw.#recipejump

 

[GrillMeister]

Cool, I've been buying smoked salt at my local grocery in the bulk spice section. A little goes a long way, but I don't really care for the wood they used.

I'm gonna make some Hickory and Mesquite smoked salt.

 

[RustyJake]

I have been doing my own for years now. Mainly in my Bradley smoker.
I usually use a box of Kosher salt for it. You can also add a tablespoon on liquid smoke to the salt and mix it in before smoking it. The smoking process dries it out really well

 

[Artsmoke]

Can't wait to try that recipe! Are the results with your Bradely better and does it take less time than Traeger? I got these 12 and 5 pounder salts from Costco Business a while back and have been planning to use my electric smoker. I was thinking the flake one might absorb the smoke better? Also got some paprika to smoke too.

Those jars of salt are big and were only $9 for 12 lbs and $5 for five lbs.

salt | Costco

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www.costcobusinessdelivery.com

 

[RustyJake]

Bradley I can get 6 baking pans in. I can't get that many in my IW650. I didn't use my Bradley at all this year, and I smoked salt and paprika 3 times in the Traeger.
I find the coarse salts smoke a lot better. I like the kosher salt because it is coarse and a lot of recipes call for it.
For me, Bradley was just more convenient when doing larger batches. I would give it as gifts at Christmas with some home made rubs.
Making your own rubs with smoked paprika and smoked salt makes it so much nicer

 

[Timmy]

So what do you use it for?

 

[RustyJake]

Use it anywhere you season with salt. Steaks, chops, chicken, fish or seafood and vegetables
Gives a little smoked flavor to whatever you add it to. But it is subtle, so not like smoking the protein or vegetable

 

[Timmy]

So you'd put it in a shaker and use it like regular salt then?

 

[RustyJake]

Yes. I have a sealed salt shaker (an old rub shaker) beside my stove with just smoked salt in it.
If I make a rub, I will substitute the salt and paprika the recipe calls for with smoked salt and smoked paprika

If you went out and bought the smoked salt or paprika you pay a premium for it. Cost to make it is way cheaper

 

[Hogan]

There are two schools of thoughts on smoking salts; one is cold smoking (I.e., less than 80ºF) for up to 24 hr, the other is hot smoking (225º) for 4 to 6 hrs. Any input is appreciated.

 

[Manannan]

I have only ever cold (oak) smoked coarse sea salt in my Bradley smoker for 4-5 hours, I just spread it out thinly on baking trays lined with parchment paper then give it a mix and re spread a couple of times.... works a treat.

 

[RustyJake]

I have only ever cold (oak) smoked coarse sea salt in my Bradley smoker for 4-5 hours, I just spread it out thinly on baking trays lined with parchment paper then give it a mix and re spread a couple of times.... works a treat.

This is exactly what I do as well

 

[JeffOsorio]

I’ve been wanting to try making smoked salt using paprika in the pan sounds like a great idea. Have you noticed any difference in flavor intensity when using the Traeger?

 

[RustyJake]

I’ve been wanting to try making smoked salt using paprika in the pan sounds like a great idea. Have you noticed any difference in flavor intensity when using the Traeger?

The paprika isn't the same as the store purchased smoke paprika. That is done from smoking the peppers before drying and preparing them into the powder.
But smoking paprika powder definitely imparts a smokiness to the paprika. It is a nice add when you are making a rub recipe or on mears prepared indoors during the winter months

 

[AlanaGalvan]

Great tip! Paprika on the Traeger sounds like a fantastic idea for adding depth to the smoked salt. I’ll definitely have to give that a try! Thanks for sharing the recipe link too!