Juniper Pepper Smoked Salt
Nordic-inspired smoked salt with juniper and black pepper for rustic game dishes and soups.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Coarsely crush juniper berries and peppercorns in a mortar, mix with mustard seeds, ground bay leaf and sea salt, then spread evenly on a fine wire rack.
Smoking
4-5 Std.Keep smoker at maximum 25°C with alder and beech wood and cold smoke the salt for 4-5 hours, gently stirring every 90 minutes.
Cooling and Drying
1 Std.Remove the salt from the smoker and let it dry openly at room temperature for at least 1 hour to mellow the smoke slightly.
Filling
5 Min.Fill the juniper pepper smoked salt into dark jars, label and store in a cool place – keeps for up to 12 months.
Pro Tip
Longer smoking of 4-5 hours with alder wood creates a particularly deep Nordic smoky flavour that pairs excellently with game dishes.
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