Herb Smoked Salt Rosemary-Thyme
Smoked SaltOtherCold SmokingEasy2-3 hrsmax. 25°CApple, Cherry
Aromatic smoked salt with Mediterranean herbs, perfect for roasted vegetables, bread and dressings.
Ingredients(for 0.5 kg)
Coarse Sea Salt250 g
Dried Rosemary8 g
Dried Thyme6 g
Dried Garlic4 g
Instructions
1
Preparation
10 Min.Finely grind rosemary and thyme in a mortar, thoroughly mix with garlic powder and sea salt, then spread thinly on a wire rack.
2
Smoking
2-3 Std.Fire up the smoker with apple and cherry wood at maximum 25°C and cold smoke the herb salt for 2-3 hours.
3
Drying
1 Std.After smoking, leave the salt to dry openly at room temperature for 1 hour until it is completely free-flowing.
4
Filling
5 Min.Fill into airtight jars and store in a cool, dark place for up to 6 months.
Pro Tip
Placing fresh herb sprigs directly on the salt during smoking significantly enhances the herbal flavour.
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