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Smoked salt in ham making

Posted: Wed Aug 12, 2020 03:41
by bluc
I am wondering just how much smoke flavour you can get by just using smoked salt in salami or salumi ham etc. Lot of the year I cant cold smoke with temps even at night over 30c. Also when when doing dry cured ham country ham can you smoke at any stage of the drying or does it have to be done before drying?

Re: Smoked salt in ham making

Posted: Mon Aug 31, 2020 19:42
by IskraTS11
I think it would be worth it to try and add some smoked paprika as well, it'll change from the "actual" salami recipe but will give it some extra personality.