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Old 09-16-2005, 01:33 PM   #21
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Originally Posted by Andy M.
How about if you grind the smoked salt and use it as a condiment at the table?
That would probably be the way to get the most smoke flavor from it. It think it will make a salt grinder permanently smell like smoke. If you have a grinder you want to dedicate then give it a shot! I guess I could use the mortar and pestle to grind it up.

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Old 09-16-2005, 01:35 PM   #22
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I use a coffee grinder with a stainless steel interior to grind spices. Residual odors aren't a problem. There ae no porous surfaces to absorb the smell of smoke.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-16-2005, 04:16 PM   #23
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I got the spices I ordered from eBay today. I haven't opened, sniffed and tasted yet, but they look lovely and are nice big jars as promised. The one called "Pot Herb", which is a mix of marjoram and thyme, looks like something from my college days. I'lll have to watch it, or my grandson will be trying to roll one up.
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Old 09-16-2005, 04:57 PM   #24
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As a head’s up, the McCormick company makes a Hickory Smoked Salt that I use all the time in making BBQ rubs. I’m not sure what you’re looking to use it for though. I’ll tell you right now it does taste artificial – but if you’re only using it as a background flavor, it’s adequate. It sounds like the advantage it may have for you is that it’s not made in some weirdo’s back yard. I know you can make the stuff pretty easily. I think I saw a recipe for it in one of the thousands of Steven Raichlen books (maybe BBQ USA?). I’d just go to the store and look up the recipe. I can also tell you that McCormick’s salt costs maybe 3 bucks – certainly not eight. Good luck.

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