Hickory Smoke Salt

[ddog27]

I usually use seasoning salt in my rubs. But I have been wanting to try some Hickory Smoke Salt in my rub. Has anyone tried the Hickory Smoke Salt? Should I take the seasoning salt out and replace it with the Hickory Smoke Salt? Or would it be better to go 1/2 seasoning salt and 1/2 Hickory Smoke Salt?

:spani:

 

[Pigs On The Wing BBQ]

Do a 50/50 and straight. That's the only real way to tell what flavor your after. One word of caution, Most commercial hickory salt is sub par by the use of liquid smoke to produce it. I would suggest smoking your own salt ( I use Diamond Kosher ) The difference is night and day.Plus it's fun.

 

[Shawn White]

go for it Darin, I love the stuff

you might find the HSS to be a little saltier than the seasoned salt but 1/2 & 1/2 sounds like a good starting point ... you can adjust from there


another thing you could try is omit the salt from your rub altogether, sprinkle the HSS on your meat first, then apply the rub ... this way you know by sight exactly how much salt you are applying

 

[Shawn White]

Is your HSS coarse grain, fine grain or powdery? If it's powdery for 1/2 & 1/2 I don't think I'd use quite an equal amount of HSS by volume ... I'd use a bit less.