What's on the smoker ?

Started a some jalapeno smoked sea salt this morning, Pacific flake and coarse Kosher chef. It will take 2 days to get the good color and flavor, oak/pecan wood for the smoke.
We got a break in the weather before our next cold front. More snow on tap for Friday so that means some weather will be heading your way too for the weekend.
Hope is doesn't mess up any of your smoking plans, anyone else smoking this week or weekend ?

Kroger has half pork loins on sale, might try smoking one this weekend.

are you using fresh jalapenos just chopped up? doesn't that create lumps or large chunks?

several years ago, I dehydrated some jalapenos, then run thru a coffee grinder before adding to sea salt that was heading for the smoker. Turned out great.

Yes this time I went with fresh. Diced them up nice and small then when it is all smoked it will get a couple of pulses in the grinder to break it down a little smaller. It does clump a little but breaks up easily with your fingers or stirring while it is smoking.
I usually use my dried jalapenos from last years garden but wanted a little more jalapeno flavor in the salt. The oils should penetrate the salt while they dry then it has plenty of time to finish drying on the second day in the smoker. We'll find out anyway, I've been wanting to try this method, the little bit of moisture that comes out during the time the jalapenos are drying should help the salt take the smoke a little faster, I hope.
I did some roasted garlic seas salt in the oven and it is pretty good, needs more garlic but not clumpy. I diced the garlic then added really coarse sea salt and pulsed it as few times . Put it in oven on 170 for a few hours till garlic was done and then pulsed it again to mix and the texture is great. Hoping the jalapeno does the same.

Pork sounds great Jimbo.

What do you do with that?

use it like a seasoning salt on whatever. Most of the ones I make up go great on breakfast items like eggs, sausage, biscuits n gravy, etc. I also use frequently on steamed veggies too.

My wife isn't a huge fan of the smokey goodness, so I can add a little bit to my meals and not effect hers.

thats pretty neat i'm going to try doing this

I put it on almost everything, baked potatoes, eggs etc.
I also use it in cooking to get some smokey jalapeno flavor.

Sea salt is done. Made some coarse kosher chef oak/pecan, ground coarse kosher chef jalapeno and Pacific flake jalapeno. Oak/pecan on the jalapeno too. Ended up adding some dried jalapeno from last year's garden for some extra heat. The flake is a little chunkier because I did not grind it after jalapenos dried out.