Beech Smoked Salt Classic
Traditional German smoked salt with delicate beech smoke, ideal for grilled dishes and hearty meals.
Ingredients(for 0.5 kg)
Instructions
Preparation
10 Min.Spread coarse sea salt evenly in a thin layer on a wire rack or shallow baking dish. The layer should not be thicker than 1 cm.
Prepare smoker
15 Min.Fill smoker with cold smoke generator or smoking spiral and add beech wood chips. Set temperature to a maximum of 25°C and ensure adequate airflow.
Smoking
4-6 Std.Place the salt dish in the smoker and cold smoke for 4 to 6 hours. After half the time, stir the salt once so all grains absorb smoke evenly.
Drying and storing
30 Min.After smoking, spread the smoked salt on baking paper and let it air dry for 30 minutes. Then transfer to an airtight jar and store in a cool, dry place.
Pro Tip
Stir the salt once during smoking to ensure even smoke absorption.
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