German smoked salt is made through a process that involves cold smoking sea salt over several days. Wood from German forests such as beech is typically used for the smoking process, which gives the salt an intense and authentic smoke flavor. This process not only gives the salt its characteristic smoky note, but also a light golden brown color. German smoked salt is particularly popular for its versatility in the kitchen. It can be used to add an extra depth of flavor to meat dishes such as steaks or roasts.
Ingredients Sea salt, beech smoke
Application & ideas for German smoked salt
Give your burger patties or homemade sausages a rich smoky flavor before grilling by seasoning them with this salt.
Add a smoky salty note to homemade chips or fries to enhance the snacking experience.
Experiment with adding a small amount of this salt to your baked goods, such as savory scones or bread, to create an unexpected depth of flavor.
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