| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rubs, Rubs and sp |
1 |
servings |
INGREDIENTS
INSTRUCTIONS
I place a bowl of salt inside the smoker when it is cooking and let
the salt absorb the smoke. It will get brown and crusty on the
surface. When I am through cooking, I mix this in with the rest of
the salt. It naturally dries out and is ready to be smoked again.
After a while it gets brown throughout and when the color gets dark
enough, it is then called 'mesquite smoked salt' or whatever kind of
fuel you are using.
Recipe by: Carey Starzinger
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you kept your promise to God?”