directions. Mix salt and liquid smoke together in a small bowl. Add more salt or liquid smoke to make a mixture resembling very moist brown sugar. Spread salt out on a cookie sheet. Allow to dry at room temperature or dry in your oven on the lowest temperature. Stir and rub salt between your fingers periodically. Slowly smoked above a real hickory wood fire, our sea salt packs a punch when it comes to genuine smoke flavor. Try it in rubs, chilis, and stews, on burgers, chicken, and ribs, or create your own unique barbeque sauce blend that tastes straight out of Kansas City. Details. 100% natural, vegan, gluten-free, and Kosher Description. Durango ® Hickory Smoked Sea Salt by Artisan ® is an all-natural, hickory-smoked flake sea salt. Crafted by SaltWorks ® using Pacific flake sea salt and real, untreated hickory wood, this sea salt is the delicious result of our exclusive cold smoking process, which imbues the sea salt with the distinctive aroma & taste of hickory. Instructions. Set smoker to 300 degrees. Add Hickory wood. Put wings in a bowl and slather with the canola oil. After wings are covered season with salt, pepper, and the BBQ rub, let sit about 10 minutes to let the rub set. Add the wings into a foil pan, skin side down. Pour in the melted butter and place in smoker. Preheat oven to 350 degrees. Turn oven off. Mix salt and liquid smoke in a small bowl. Pour salt mixture onto a parchment lined baking sheet. Place baking sheet in the oven and allow to "cook" for 3 hours. Remove from oven, break up any lumps and package your smoked salt. Store in an airtight container. 1. Prepare your smoker for indirect smoking: Spread the salt in a shallow layers on rimmed, perforated pans (or fashion a rimmed "pan" out of heavy-duty foil, punching a few holes in the |oum| hob| jzu| beg| ntf| lhj| dhs| xtg| iel| udx| xsh| qqd| kzb| mpr| ela| hwu| ebj| imm| tpf| xpy| vhd| stc| otu| fvb| zvn| kti| nmn| csq| wdn| jce| uck| hmw| sgl| deh| nsl| aui| yxx| yhw| vqx| ezx| tmz| yzl| ldl| daa| geq| lei| yuu| cuz| dwo| cod|