With an atmosphere of old Kansas City, in its wild west, crazier times, this hickory smoked salt is the ideal to finish off ribs, sausages, and broiled steaks. Chilly smoking versus hot smoking: what is the difference? In chilly smoking, the purpose is to flavor a food with smoke. The burning wood is held in another chamber and the smoke is pumped in to where evaporated sea salt basks in the smoldering odor. A hot smoke means the food is getting cooked and flavored concurrently. Hot smoking salt causes it to cook and become the flavor, and brittle to become bitter and metallic (like putting on an old cent on your tongue). This sea salt was smoked slow and low, like a barbequed brisket done right. It's possible for you to see it in the tea-colored crystals and smell the aroma. The hickory wood used to smoke it a wild, county style smell that you just could describe as dusty or barnyard -y. You'll recognize the unique scent of hickory from some of your favorite Kansas City-style barbeque areas where the telltale scent ignites off of hickory-grilled steaks and ribs. If you're planning to cure your own bacon, add an extra hit of smoke by rubbing it with a bit of the hickory smoked sea salt. It adds dimensions of both aged and fresh smoke that you just won't be able to find in any store. Kosher Certified, Non-GMO and Gluten-Free All natural salts with no preservatives, artificial flavors or anti-caking agents. Use: Hickory Smoked works magic with ribs, burgers, red meat, turkey, chicken, spice blends, salads, meats, seafood, sauces/soups, salt cures, and brines.
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