Description
Cold smoking versus hot smoking: what’s the difference? In cold smoking, the purpose is to flavor a food with smoke. The heat ranges from around 32 to 50 degrees Celsius. The burning wood is held in another chamber and the smoke is pumped in to where evaporated sea salt basks in the smoldering aroma. A hot smoke means the food is getting cooked and flavored simultaneously. The food sits in the same chamber with the burning wood and temperatures range between 70 and 85 Celsius.
Hot smoking salt causes it to cook and become brittle, and the flavor to become metallic and bitter (like putting on an old penny on your tongue). Our smoked salt is carefully cold-smoked to ensure that the salt retains its textural pop when you bite into it while ensuring smoke seeps into every crystalline crevice. This Alderwood smoked sea salt was smoked low and slow, like a barbecued brisket done right. You can see it in the tea-colored crystals and smell it in the aroma.
| Ingredients | Smoked sea salt. |
|---|---|
| Basic Preparation | No preparation necessary, ready to use as is. |
| Recommended Applications | Wonderful when used with steaks, salmon, pork and poultry on the grill. A versatile product, this bulk sea salt for cooking can also be used with soups, sauces, salads, making caramels, fried chicken, or in combination with other spice blends. |
| Handling / Storage | Store in a cool, dry place |
| Product Style | Granulated |
| Shelf Life | 4 Years |
| Country of Origin | United States |
| Dietary Preferences | All Natural, Gluten-Free, Kosher Parve, Non-GMO |
| Allergen Information | None Specified |
