Smoked salt

Smoked salt

Category: Blanks

Ingredients
Salt
Spice

Cooking method

• This salt can be prepared not only in a multicooker-smokehouse. The recipe is simple. But the salt that turns out is very aromatic and tasty. It will add an amazing aroma to the first courses, meat, fish, salads.
• A small pinch of salt and the dish plays very differently.

• We take foil, make a la plate. Add a thin layer of salt. I always separate common salt and spiced salt. We put smoked on the "Cold smoking" mode for 20 minutes. Do not forget to add a little granulated sugar to the sawdust and moisten them.

• This is the kind of salt we got. It has a pleasant creamy shade and an amazing haze scent.

• Store the salt in a jar with a well-worn lid. As the scent will fade over time.

Note

My dad used to make this salt while fishing, when they made a fire in the evening. And he brought it to my mother as a little souvenir. And a small bouquet. When there were no flowers, he made it from spruce branches.
I also got a small gift. Or berries, or mushrooms, or snags, or leaves for crafts, or herbs for herbarium. And once he brought a kitten. How he ended up on the shore away from people is unclear. But Barsik lived with us for a very long time.

I went fishing with my dad several times, so I can tell you exactly how he smoked salt. Foil is taken. A kind of envelope is made from one end of the roll. Chips or leaves of raspberry and alder are poured there. Roll up a couple of times, make several holes with a thin twig. Pour salt on top. We wrap this kind of roll a few more times, properly securing the edges.
After the wood burns through, we rake the coals from the center to the edges. We spread the peeled potatoes and our foil roll. Cover with coals on top. We wait. At the exit, we have delicious baked potatoes and aromatic salt.

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I don't have a smokehouse, but at the dacha we often bake potatoes, a fire. You can try making Salt in the summer.

[toffee]

toffee, Irina, a very interesting and easy-to-use recipe (if you figure out how to wrap it, I didn't understand, litter).
took to bookmarks, thank you!

[Irina]

Irina, we will definitely try to make such salt on a fishing trip in the summer, but for now we will bookmark it.
And my dad, when he came from fishing, my sister and I always climbed into his bag, where we found a piece of bread, which he left specially for us and said at the same time that it was a chanterelle from the forest sent us a present, there was no sweeter bread for us.

I don't have a smokehouse either. But in the spring, barbecues on the grill begin, and baked potatoes are also there. This is where you can bury the envelope with salt.
Only I, too, did not quite ponchla with this envelope, where is the salt? Where are the leaves and chips? What is better for wood chips? In the spring, raspberry leaves are hard to find, and we don't have alder at all.

Girls, on the weekend I'll take a picture of everything step by step if necessary.
I beg your pardon, but I do not have the gift of literature. I cannot explain. (To be honest, I use my hands, that is, gestures, better than I explain it with my language).
In fact, everything is very simple.
First, we make an envelope for chips. In two layers. Then on top of this envelope we make small holes so that the smoke can access the salt. Put salt on this layer (with holes) and then wrap it twice (minimum).
Every time we make sure that the edges are sealed to the maximum.
Then we send this bundle to the former fire and sprinkle it with coals on top.
Girls, if you do not understand clearly, then write, do not hesitate! I will try to upload photos.

[Irina]

Irina, do not slander yourself! On the contrary, I am always amazed at your style. And I always read the recipe descriptions, and especially the Notes. So you always describe everything in an interesting way.
And what they did not understand is probably our problem. It's very tricky with these envelopes, and of course it's better to see how to twist this envelope

[toffee]

toffee, Irina! So where are the spices put? Is the salt itself added before smoking? And what spices?

[Is that correct Irina?]

It seems that everything is clear, we take a piece of foil, put it in two layers, put chips and grass in the middle, wrap it as you like, make punctures in the foil.
We take the second couso of foil and put it in two layers, pour salt on it, put a bundle of herbs on top of the salt and fold everything together. It turns out a package with herbs and wood chips inside a package with salt.
Is that correct Irina?

And, so 2 pieces of foil must be taken! Then it kind of cleared up. But now about filling the envelope with chips, what can you put there in the spring? Can I have chips from fruit trees? Or what is better to look for?

[Nelya]

But now about filling the envelope with chips, what can you put there in the spring?

Nelya, Irina will tell you better about fillers, but we sell alder chips wherever they sell barbecue and smokehouses, that is, in any supermarket, see if you also have one.

[one]

It seems that everything is clear, we take a piece of foil, put it in two layers, put chips and grass in the middle, wrap it as you like, make punctures in the foil.
We take the second couso of foil, we also fold it in two layers, pour salt on it, put a bundle of herbs on top of the salt and fold everything together. It turns out a bundle with herbs and chips inside a bundle of salt.
Is that correct Irina?

So almost everything is true !!! Tatyana, you notice and explain everything super correctly. Only we do everything with one a piece of foil.
Unwind, apply chips, wrap twice, make holes, put salt over them, wrap twice again. It is important to seal the edges around the perimeter. There is no need to pump out the air. Let the envelope be plump.

About the fillers. I put alder shavings (my husband sawed it - that's enough for three hundred years!) Plus granulated sugar. He's for color. Be sure to wet the wood chips with water.

If I smoke in summer, then I take alder and raspberry leaves. In my opinion, this is the best combination for smoking. Minimum bitterness, maximum aroma. But I don’t forget about sugar. He gives color.
Without it, the same chicken wings will be gray. With him - golden.
And salt, if smoked with granulated sugar, will be more beautiful and slightly more aromatic.

Can I have chips from fruit trees?

IMHO: there is nothing better than alder and raspberry. Already, as soon as we didn’t go out ... We didn’t try so many chips ...
They even smoked on eucalyptus.
Believe me, the simplest is the best.




Masha Ivanova, Elena, any spices you like. I will put French herbs, then Italian, then something else, and in the photo - tomatoes, carrots, peppers, parsley, onions, dill.
Each time I put it differently. But the spice jars are already at home - the sea !!! What a mood, I will take this!

[toffee]

toffee, Ira, again you spoil us with tasty aromatic
Thank you so much
I will try too
I was talking about raspberries, as a flavoring agent, when I first heard smoking

[toffee]

toffee, Ira, I'm sorry, but I still don't understand about spices. Franz, Italian herbs or something else are mixed with the salt after it has been smoked? Or is salt smoked along with spices? This moment is never described.

Don't get it too? "I always share common salt and salt with spices" - after the chips, there are 2 more envelopes? One is just salt, the other is salt with spices? Or one envelope? The photo shows just salt and spices and a little salt.
And further. Can't work with raspberry leaves alone? Although mushrooms will begin in the spring - lines, I always collect them, so you can find alder.

I smoke on different plates: salt and salt with spices. I smoke in a smokehouse. Dad made the envelopes and smoked them at the stake. He smoked only regular salt.
The spices and salt are mixed until smoked.
I put a lot of spices, because not everywhere you need a pronounced salty taste. You can add salt later.
Raspberry leaves alone will work well too. But the color will not be so pretty. It gives greyness. But for the color, I put sugar. In winter, when there are no leaves, I smoke on raspberry branches. I cut them finely with scissors and send them with alder chips to the smokehouse.

How delicious it is here
I have no smokehouse, no fire ... Can this miracle be somehow adapted to the oven? Or will the whole house smell?

Very interesting, bookmarked. I will certainly cook. I love salt with different flavors.

[toffee]

toffee, Ira, thank you very much! Now everything is clear! Smoked salt is self-sufficient and just like salt, and with various additives it has a smoked taste and a plus with a hint of spices.
I will definitely try.

How delicious it is here
I have no smokehouse, no fire ... Can this miracle be somehow adapted to the oven? Or will the whole house smell?

I do not know. Have not tried. For the last thirty years I have always had a smokehouse. Both large outdoor and home ones with a water seal, and now this one is a favorite!
I didn’t respect multicooker before her. I didn’t buy it myself and didn’t want to, but if they gave it, then they gradually moved either to their daughter, or to their mother, or to their mother-in-law.
But I saw on the Internet Unit a multicooker-smokehouse-pressure cooker, and fell in love!
Jellied meat - in an hour. Stewing meat is quick and tasty. The most delicate, even with your lips! Save something quickly - no problem. And there is no need to heat up the big street. Moreover, for the sake of one or two legs you won't even get it. And here - once and for all. You can make a salad or a soup with smoked meats.
Oh, something I'm kissing ode dashed off ...

But I saw Unit on the internet

We need to be curious about what kind of animal this is)))
(Although it would not be necessary ... otherwise they will soon be evicted with all the belongings they acquired to the dump)))))

I have a minimum of kitchen appliances: stove, oven, food processor, bread maker,
mixer, meat grinder, dough sheeter, grill pan and roaster (not toaster). There is not even a micra. Therefore, they will definitely not evict me! My husband has much more toys!
Moreover, I rarely use the same dough sheeter. So I could do without it. And a cartoon pressure cooker-smokehouse almost every day.

Irina, I am also from the dull

and in the photo - tomatoes, carrots, peppers, parsley, onions, dill

already dried? or fresh, finely chopped?
I'd love to try your recipe. True, I have Brand 6060 (also soon-a smokehouse). A wonderful unit, I agree with you completely.

Yes, in already dried vegetables and herbs. Any spices can be mixed with salt.

How delicious it is here
I have no smokehouse, no fire ... Can this miracle be somehow adapted to the oven? Or will the whole house smell?

I want to try it in a cauldron. It is true that there is not cold, but hot smoking, but, I think, it is not essential. There is no smoke, if you insulate the lid well (put a towel between it and the cauldron, wrap the edges of the lid with foil, they even smear it with dough, but for me this is too much



Wow, what a cool recipe! And I really liked the lyrical digression, what a wonderful dad you have.
I have already written above that I want to try it in a cauldron, I have the experience of hot smoking fish, etc.
I'll leave the topic a little: I have long wanted to make smoked paprika, perhaps this is close to this recipe? But I just think, is it better to smoke dried peppers or fresh ones, and only then dry them?
And one more thing: can you explain about smoking on alder leaves? Are they fresh or dry? On a walk I noticed an alder tree, but somehow it was a pity for him to break branches. There are also sniffs, I wonder if they can be adapted for smoking?

[Elanna]

Elanna, Lena, while the author is not there, I will write my thoughts on this matter. I think it's better to smoke dried peppers. If you smoke fresh, while it will dry, the smell will all disappear. I have sun-dried peppers - so I will try to smoke it, since I am going to heat up my smokehouse with a water heater for Easter.
toffee Irisha, thanks for the interesting recipe! If you really get the smokehouse, then use it to the maximum!