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Herkese Açık·18 üye
oskarek dupa
oskarek dupa

1000x1500 Smoking Picture">


1000x1500 Smoking Picture">

To us hickory salt is the holy grail for everyday use in dishes. It has the perfect balance of sweet and savory, a touch of spice and a longer smoking time is easily noticeable in the intensity of the flavor.

PELLET TRAY/PELLET TUBE SMOKING is a method that uses a small device (pellet tube smoker, affiliate link) designed to hold smoking wood pellets which are lit and produce smoke for a number of hours. Generally used for cold smoking by simply being placed in the chamber of a grill next to the salt and the lid is then closed. It is an easy and efficient method for home made smoked salt.

How to make smoked salt. Use hot smoking, cold smoking or cold smoking with a pellet tube. Vary the smoking wood to alter the flavors of the salt. Smoke for longer if you want more intensity of flavor.

Place the salt in the smoking chamber at about 225-250 F or even as high as 300-325F. Smoke for 4 to 6 hours, stirring every half an hour or so to make sure all crystals get exposure to the smoke. Stop smoking once the salt tastes the way you want to.

Place the salt in the smoking chamber and maintain a temperature of 80 F or lower. Smoke for 10 to 12 hours or until the salt reaches the desired intensity of flavor. Stir it from time to time to make sure smoke penetrates all sides of the crystals.

Smoking PolicyEffective July 1, 2012, the University of Oklahoma instituted a campus-wide, Tobacco Free Policy. The use of all tobacco products (cigarettes - traditional and electronic, chewing tobacco, pipes, cigars, snuff, snus, hookah, bidis, clover cigarettes, vaping or water pipe smoking) is strictly prohibited anywhere on the OU grounds or campus, including Lloyd Noble Center.

There are a couple of things I recommend when cooking with olive oil. Firstly, for best flavor, as much as possible, watch when heating your olive oil. I often say to heat the oil until shimmering, but not smoking. This means you may see the oil begin to move and a slight sheen will show on the surface while some tiny bubbles form beneath. You might even see some steam. At this point, your oil is hot enough to cook with and does not need to be heated further. 59ce067264


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