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when they are so readily available at your local store? The answer is
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Customer Testimonials
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Description: Light
brown powder, salty with good hickory smoke notes. Gives
that hickory smoked flavor all year long!
The aroma of this salt is
WONDERFUL!
Contains: Salt, Hickory Flavored
Maltodextrin, Caramel Color, less than 2% Silicon Dioxide added
to prevent caking.
Usage:
Great on all grilled meats.
Hickory Smoked Salt Recipes
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Bulk Quantity
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5 Pounds |
$25.99 |
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15 Pounds |
$73.79 |
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25 Pounds |
$115.79 |
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50 Pounds |
$216.99 |
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Nutritional Information
Per 100 grams |
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| Moisture |
0.279 g |
Crude Fiber |
0.470 g |
| Ash |
95.331 g |
Protein |
0.000 g |
| Calories |
0 Kcal |
Potassium |
0.000 g |
| Total Fat |
0 g |
Thiamine |
0 mcg |
| Saturated Fat |
0 g |
Riboflavin |
0 mcg |
| Monounsaturated Fat |
0 g |
Niacin |
0.000 mg |
| Polyunsaturated |
0 g |
Vitamin A |
0 IU |
| Trans Fatty Acids |
0.000 g |
Calcium |
0.085 g |
| Carbohydrates |
3.082 g |
Iron |
0.155 mg |
| Complex Carbohydrates |
2.54 g |
Sodium |
37658 mg |
| Sugars |
0.542 g |
Phosphorus |
0 mg |
| Dietary Fiber |
0.47 g |
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Hickory Smoked Salt Recipes
Dried Beef Sticks
5 pounds ground chuck (very lean beef)
5 Tablespoons Morton Tender Quick Salt
3 teaspoons Mustard Seed
2 teaspoons Granulated Garlic
2 teaspoons Cracked Pepper
1 Tablespoon Hickory Smoked Salt
1 Tablespoon Liquid Smoke
Mix beef and season VERY WELL. Place in a large covered container for three
(3) days,
kneading (working with hands) each day, making sure beef is thoroughly mixed
each day.
On third day, shape beef into sticks, (I usually have 12-14ounces per
stick. Place on broiler
pan (a pan with drain holes in bottom) and bake at 150 degrees for 8hours (
turning after 4 hours).
Wrap individually in foil or plastic wrap. Will keep in refrigerator for
several weeks, or in freezer
for months.
Submitted by Collene Stuart, Boonville, N.C.
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