Source of minerals and trace elements, smoked salt adds a unique aroma and flavor to dishes, enhancing the overall perception of food. Perfect for enhancing the taste of meat and vegetable dishes.
Spread the sea salt (500 g) in a thin layer in a heatproof dish or smoking tray.
Prepare alder chips (50 g) according to the instructions for your smoking gun or homemade smoker. Smoke the salt for about 3 hours, stirring occasionally to distribute the aroma evenly.
Allow the smoked salt to cool completely and transfer it to an airtight jar. Use it sparingly: its flavor is more intense than regular salt.
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