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Hey all,

Has anybody ever used smoked salt in their brine? Or used to flavour the cheese in some way?

Steve

MMmmmmmm.  I have not.  But now I'm going to look for it!  Have you tried it? 
Susan

I added some to the whey to make up a 20% brine and its now the cheese is in the fridge maturing.. Guess Ill find out in 3 months?!

I may try adding it to the actual curd before pressing so I could try making a smoked cheddar or cantal? I not sure how it will work though.. I guess there is only one way of finding out !

Do let us know.  I used a smoked salt to flavor some chevre once, but the smoke was overpowering.  I think it holds promise in a brine.  Very, very curious!

I found some videos on google on how to make smoked salt. If some one is interested (I'm going to make some)
I'm planing to use it to brine a cheese.

How to Make Smoked Salt on the Grill
How to Smoke Your Own Salt - SeattleFoodGeek

Great.. Thanks for sharing this, I'd love to know how you get on with your smoked brine so keep me posted.

Steve

I cold-smoked some salt early this Spring. It was very cold temps outside as well as in the smoker, and the cold-smoke deposited too much creosote from the smoke. (Same for my ham hocks.) I'll try it again now that it's warmer. I don't have the means to hot-smoke.

"I don't have the means to hot-smoke"
No need to over think it, salt is not protein and it cant be burnt or over cook, it melts at over 800c!
Start a small fire in the back yard, put a perf tin pan on top of the fire,
Put a smaller tin with salt spread or stacked and put another pan equal in size to the perf one so it "captures" the smoke from the fire.
Leave untill the fire cools down so you dont burn your hands,
Done.

Good tip, Thanks! Worth a Cheese!

Nice to see a UK salt finding its way overseas