Cherry Smoked Salt
A mild, aromatic smoked salt that gains a sweet, fruity note through cold smoking with cherry wood. It is perfect for refining salads, grilled poultry, and desserts. Its delicate pink hue also makes it visually appealing.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Spread the coarse sea salt evenly and thinly on a smoking rack or shallow tray. Optionally mix in dried cherry blossoms.
Cold Smoking
8-12 hrs.Keep the smoker at 15-25 °C and use cherry wood chips. Cold smoke the salt for 8 to 12 hours, turning once halfway through.
Drying and Storage
24 hrs.Remove the smoked salt from the smoker and let it air dry at room temperature for 24 hours. Then store in an airtight jar.
Pro Tip
Turn the salt once during smoking to ensure even smoke absorption. The longer the smoking time, the more intense the flavor.
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