Mix the kosher salt and Cattleman’s Grill Italiano Seasoning together. Pour half of the mixture into a flat container, such as a baking pan or plastic food storage container. Make four divots in the salt mixture. Place a yolk in each divot. Cover tight with plastic wrap and/or a lid. Place in the refrigerator for two days.
Pour the vinegar in a bowl. Remove the yolks from the salt mixture. Brush off excess salt/seasoning. Rinse the yolks in the vinegar. Transfer to a wire cooling rack over a pan. Return to the refrigerator for another three days to dry.
Place an A-MAZE-N Tube Smoker, filled with your favorite type of wood pellets, in your Yoder Smokers YS640 pellet grill, and flip the switch to the “on” position, but do not hit start. This will allow you to cold smoke, as the fan circulates the air, without the cooker producing heat. Now light the end of the A-MAZE-N tube smoker with a torch, allow the flame to burn briefly before blowing it out.
Transfer the rack the yolk are on to the second shelf of the smoker. Smoke for 2 hours. Remove from the smoker. Place the rack back over the pan, and cover the yolks with cheese cloth. Let sit at room temperature for three more days, to mature.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
The yolks can now be grated over foods as a smokey, salty condiment. Store the leftovers in an airtight container in a cool place for up to one month.