can't find hickory smoke salt ...??
vieja_gw
16 years ago
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Terri_PacNW
16 years agopatti43
16 years agoRelated Discussions
Smoked Garlic Powder?
Comments (7)Hope that 'butt' isn't the kind with killer tobacco in it! New Years resolution, save money, save life, give up killer smoking.... Panko is great as a help to add some solid material to a powder, and acts as a filler. Silicone dioxide will absorb moisure that would otherwise cause clumping of the dried mixture. I made a meat rub a couple of times, using hydrolized soy protien, dried sweet peppers, coriander, mustard seed, pepper, dried onion, dried garlic, dried tamarind powder, bay leaf, juniper berries, and several other seasonings. It started to clump and was nearly like cement in the titghly capped jars. After adding a little silicone dioxide it was as dry and as loose as you could get. The rub was put onto a tenderloin roast, and was absolutely the best textured and tasting I have had for a very long time. You could cut the roast with a butter knife. When drying/dehydrating, the faster its done, the more flavor remains. Doing the drying in an oven or with just a fan blowing on it, will not give the highest flavor quality. Also, to help keep in from degrading too much, if its stored under vacuum it will keep flavor much longer too. I do this with herbs like dill weed and after a year of storage, the weed would turn brown and bland. If put in jars and capped with a vacuum (such as from a Food Saver machine and attachment), it will keep much longer. I have some 2 year old dill weed right now that is as bright a green color as stuff that was just picked this past summer. I have tried both Colgin and Writes, and much prefer the smoke from the following source, as it has much more flavor Here is a link that might be useful: Liquid smoke flavor...See MorePix of Our Smoked Chicken
Comments (19)I smoke salt. I live by the ocean and we have a party once a year and make salt. A couple of wading pools, fill with ocean water and leave covered loosely until the salt blooms and the water evaporates, dry it. That takes a while. All summer if we put too much seawater into the pools. Then I smoke some of it and give it out to friends and stuff. They love it but I don't really. But I do smoke cheese, cheddar mostly. Those of you that can things could modify this method: Lightly smoke some salmon and then place in canning jars, add 1 tablespoon of home made salsa and one thumbnail sized paring of hot pepper (I use habenero) and can the salmon as usual. Makes wonderful antipasto, subbing the hot smoky salmon for tuna. You haven't had all the types of baked beans until you have had baked beans done in the smoker. What else...mac and cheese is real good out of the smoker. Smoked veggie salads are good, grill them and finish in the smoker with mild wood. If you have access to semi cured sausages you can hang them to dry further and then finish them off with more smoke. Takes a commercial soppresetta (sp?) and makes it great. I'll quit for a while, lol. Don't want to appear to be turning this into a smoker forum....See MoreHave you ever smoked fish?
Comments (22)Thanks for all your replies. Sorry it took me so long to get back to the forum. My children and their children ended up spending most of the day with us yesterday, and two granddaughters spent the night. Anyhow, I'd like to try making smokey hot smoked salmon -- not lox. Cheryl thanks for the sauce recipe. Sounds good! My smoker doesn't really go lower than 200 degrees, but I think I'll just start some experimenting. I've purchased professionally smoked fish that was dry as sawdust, so I'm sure I can do as good as that. The smokey flavor of meat coupled with a tasty but salt-free sauce adds amazing possibilities to our menus. I figure I could do the same thing with fish. By the way, I have one really important question: Does smoking fish in an smoker make everything else smoked afterwards taste like fish? I regularly clean my smoker after each use, but it's hard to perfectly remove every bit of grease. The smoker is cleaned but not out-of-the-package pristine any longer. Do fish odors linger? Would it be OK to smoke the fish in a baking pan to contain the fatty drippings? What do you think? Thanks again!...See MoreNeed no salt info
Comments (19)Tami, these are the baked beans I make. They have a lot of flavor, but I control the salt content. The recipe is from Cook's Illustrated, and I've made several adjustments. Besides using lower sodium ingredients, I cook the beans until tender before adding the acid ingredients like molasses, brown sugar, and catsup. I really depend on no-salt-added spice blends. I've found several at Penzey's and World Market. If you can get a good assortment, you'll find making lower sodium dishes much easier. Barbecued Baked Beans Cook's Illustrated 2/2005 Serves 6 to 8 4 slices bacon, chopped fine (Use 2 slices low sodium bacon or omit altogether and add 1 tsp. smoke flavoring 30 minutes before serving) 1 onion , minced 4 cloves garlic , minced 1 pound dried small white beans, rinsed and picked over [See Notes] 8 cups water ( or use homemade chicken broth or pork broth) 1 cup strong coffee (black) 1/2 cup barbecue sauce (I used 1/2 cup no-salt-added catsup & 1 tbsp. salt-free barbecue seasoning) 1/4 cup packed dark brown sugar 4 1/2 teaspoons brown mustard (or use 1 tsp dry mustard powder) 1 tablespoon mild molasses (I used 2 tbsp.) hot pepper sauce (such as Tabasco) Table salt (omit) and ground black pepper 1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion is softened, about 5 minutes. 2. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the beans, water (or broth), coffee, barbecue sauce (catsup & spice blend), brown sugar, mustard, molasses, 1/2 teaspoon Tabasco, and 1 1/4 teaspoons salt (omit salt altogether). (Before combining beans & flavorings, cook for at least 1 hour and then add all the flavorings. See "Notes" below.) Bring to a boil, scraping up any browned bits. Cover and transfer to the oven. Bake, stirring every hour, until the beans are tender, about 4 hours. (I used slow cooker) 3. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste. (I didn't add any additional seasoning) Notes: I soaked the beans overnight & rinsed. I cooked them for 45 minutes at a very low simmer with 1 bay leaf, 4 small cloves garlic cut in chunks, and a tea ball filled with whole peppercorns & allspice. I drained them, reserving the cooking water. I sauted the onion, garlic, & 1/2 a jalapeno pepper in olive oil. I added the beans & homemade chicken broth to cover, along with the coffee & a teaspoon of dry mustard. I added the molasses, brown sugar & catsup after the beans became tender. I added 1 tsp. of liquid smoke near the end....See Morevieja_gw
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