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Nutrocker

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  1. Nutrocker
    Thanks for that U! I had a go yesterday. I cold smoked coarse sea salt for 4 hours. I then followed Wade's recipe, scaled down to 200g of cashews, using the sea salt in a momentary brine for the nuts, which were then mixed with blitzed smoked Maldon salt (off the shelf). I air fried them at 160c for 16 minutes, stirring half way. I think the time &/or temperature would stand a bit less. I then cold smoked them with oak dust for four hours - they are fab!
  2. Nutrocker
    I am a newbie here. I use the ProQ Eco Smoker Box and Cold Smoke Generator. I would like to try some of the ideas on here which include smoked salt. Can I cold smoke my own salt? If so, how?
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