Hickory Smoke Salt Recipes

Steps:

• Mix salt and liquid smoke together in a small bowl.
• Add more salt or liquid smoke to make a mixture resembling very moist brown sugar.
• Spread salt out on a cookie sheet.
• Allow to dry at room temperature or dry in your oven on the lowest temperature.
• Stir and rub salt between your fingers periodically.
• Room temp salt is ready the next day, oven dried should be ready in a couple of hours.
• Store in a jar with a tight lid.

Steps:

• NOTE: The split peas will take 1 hour to soak before they can be used in the making of this soup (see below). There is also some time involved in preparing the vegetables. When the peas have soaked and the vegetables have been prepared, the soup will take 1 hour to cook.
• Fill a medium soup pot with 8 cups of water.
• Add the dried split peas.
• Bring the water to a gentle boil; boil the peas for 2 minutes. Cover the pot with a lid and remove it from the heat source for 1 hour.
• Add the remaining ingredients to the soup pot, EXCEPT for the TOMATOES, THE RESERVED TOMATO JUICE AND THE LIQUID SMOKE.
• Bring the soup to a boil; reduce the heat to low and simmer, covered, for about 45 minutes or so, or until the peas are tender.
• Add the tomatoes, the tomato juice, and liquid smoke. Cover the pot with a lid and continue to cook for an additional 30 minutes. Salt to taste. The soup/stew may be served with saltine soda crackers.

Steps:

• Place brisket on large piece of aluminum foil.
• Sprinkle generously with ¼ c of liquid smoke and ½ teaspoon each: Celery salt, garlic salt and onion powder.
• Wrap well and put into Crock-Pot.
• Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
• Serve warm with juices over each slice.

Steps:

• Place fish in a large bowl.
• Combine oil, lemon juice, sugar, dill weed, and salt. Stir until sugar dissolves and pour over fish. Refrigerate for 1 hour, turning once.
• Build a slow fire in a covered bbq.
• Remove fish from marinade, reserving marinade.
• Place fish in a single layer in a lightly oiled baking dish or foil pan.
• Place baking dish on heavy duty foil on grill.
• Sprinkle dampened chips over coals.
• Close hood and bbq, turning fish once and basting with marinade several times, 30 to 40 minutes or until fish flakes easily with a fork.