Angel Berger smoked salt is composed of the finest quality sea salt and a high proportion of carefully chosen herbs and spices. All of our smoking salt and spices are free from artificial flavour enhancers. Add an irresistible aroma to your smoked food. Suitable for smoking either fish or meat. There are no limits to the choice of flavours. Available in the following varieties: Special eel flavour. Special trout flavour. Special marine fish flavour. Angel Berger special flavour. Herbes de Provence. The smoked salt pack features 5 different varieties. Preparation: Pour two litres of water into a standard saucepan and bring to the boil. Gradually stir in the smoked salt until it has dissolved. Pour this solution into a bucket and top up the rest with cold water and add this to the mixture. The smoked salt solution is now ready. You can now insert food items you intend to smoke for between 10 to 12 hours. Important tips: - always clean your fish thoroughly (or else) gut it and remove the gills. - Separate meat from tendons and skin. - Avoid smoking eel alongside other fish. - Never smoke fish and meat together. - Always ensure items for smoking are thoroughly dry beforehand. Angel Berger wishes you 'bon appetit'. Contents: 600 g. Yield: 8 to 10 litres of smoked salt solution. - -
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