Smoked Sea Salt with Cherry Wood Sakura

During smoking, the temperature area for the smoke point is carefully controlled. Compared to a conventional smoked salt, it has a more concentrated smoke aroma and applies a refreshing and pungent smoke flavor that agrees well with meat dishes, fish and dairy products.

Having practically no acidity, a mature aroma can also be appreciated. When added to transformed meat products, it can confer a slightly smoked taste and aroma to the product. Compared to conventional smoke liquids, it gives the product a taste of clean and clean smoke, without chemical odor.

As this product is made from sea salt, acidity is not a problem, so it has a flavor similar to that of a smoked product after aging.

Example of use of smoked salt

· Meat pranks: 0.2 to 0.5% in the emulsion

· Semi-dry sausage sausage: 0.3 to 0.5% in the emulsion

· Fresh fish: 2 to 5% per liter of marinade. Depending on the size of the net, you have to adjust the marinade time and the amount of final salt.

This salt is ideally preserved in a cool and dry place, safe from light. The smoked salt has been subjected to a very thick smoking process, so that when it dissolves in the water, it forms a slight substance similar to foam on the surface.

If you are concerned about this substance, please remove it before using it. We recommend this salt for carpaccios of vibes or poisons, roasted vegetables, vegetables grilles, roasted chicken, ripe lawyer, eggs on dish, popcorn, chocolate candies, poisons Fat (sardines, mackerel, salmon, herring, trout, eel, tuna ...).