Juniper Smoked Salt
This Nordic smoked salt combines the resinous, spicy note of juniper berries with the aroma of beech wood smoke. It pairs particularly well with game, salmon, and red cabbage. The characteristic juniper flavor makes it an indispensable seasoning in alpine cuisine.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Lightly crush juniper berries in a mortar. Thoroughly mix all ingredients together and spread the mixture thinly on a smoking rack.
Cold Smoking
10-12 hrs.Keep the smoker at 15-25 °C. Primarily use beech wood chips and add only a little juniper twigs. Smoke the salt mixture for 10 to 12 hours.
Sifting and Storage
30 min.Pass the finished smoked salt through a fine sieve to remove coarse juniper pieces. Then store airtight in a dark jar.
Pro Tip
Add juniper twigs sparingly to the smoking embers as it is very resinous and can quickly produce bitter notes. Use beech as the main wood.
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