What a great idea! Please let me know how it turns out. Also, are you cold smoking?
tbone
Let us know how it works. I've been wanting to figure a way for doing steak in the nifty sous vide immersion circulator, but with some added smoke flavor. I've been using S&P and/or seasoning rubs & tried some fresh garlic in the pouch. I think smoked salt would add a nice touch, but maybe even a small dose of cold smoke directly on the meat would be nice.
TD
I smoked a bunch last year. The medium size sea salt worked the best. Did mine in the MAK Super smoker box. Used frog mats with cheese cloth. Every hour you need to mix it up a little. The salt will color up as it takes smoke. When you mix and find all the same color it is done..
Great minds think alike. I have found heavy rubs to be overpowering with sous vide. I am looking for a way to add that "hint" of smoke to dishes that I have found hard to do. But I am looking beyond sous vide. The round up is going to be Orange, Hickory, Cherry and Apple. I think that should cover most of the bases. The orange with delicate fish, cherry with game fowl, apple and hickory with pork and beef. Just fun to play around.
Great idea for a low cost and personal gift! I'm wondering how the Jack Daniel's flavor would be. Where'd you source the inexpensive containers? Oh and how long did you smoke for? I'm going to have to use the tube smoker below probably. (I wonder if you could HOT smoke salt though if it really matters since its inorganic) Did you use coffee filters of cheesecloth or some other method?
Thanks!
TD