|Hickory Smoked Salt 1 Pound Pouch $7.49|
|5-14 Pounds||10% off Regular Price|
|15-24 Pounds||15% off the Regular Price|
|25-49 Pounds||20% off the Regular Price|
|50+ Pounds||25% off the Regular Price|
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! *Note: Non resealable packaging.*
Ingredients: Salt, Hickory Flavored Maltodextrin, Caramel Color, Less than 2% Silicon Dioxide added to prevent caking.
Usage: Great on all grilled meats. Use on Meat, Fish, Vegetables and Beans
Hickory Smoked Salt Recipes
Storage: Store in a cool dry place, away from heat, light, and humidity.
Nutrition Information (per 100 grams)
|Gram Weight (g)||100.00||Dietary Fiber (g)||0.22|
|Water (g)||0.29||Protein (g)||0|
|Calories (kcal)||10.16||Vitamin A - IU (IU)||0|
|Calories from Fat (kcal)||0||Vitamin B1 (mg)||0|
|Fat (g)||0||Vitamin B2 (mg)||0|
|Saturated Fat (g)||0||Vitamin B3 - Niacin Equiv (mg)||0|
|Mono Fat (g)||0||Vitamin C (mg)||0|
|Poly Fat (g)||0||Minerals|
|Trans Fatty Acid (g)||0||Calcium (mg)||30.34|
|Cholesterol (mg)||0||Iron (mg)||0.15|
|Carbohydrates (g)||3.35||Phosphorus (mg)||0.19|
|Total Sugars (g)||0.42||Potassium (mg)||3.20|
*Values are calculated from literature and are not based on actual analysis.
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.