A little bit about these salt products
Once you start using our Smoky Sisters we are pretty sure you will wonder how you ever lived without them. Our Smoky Sisters will change your meals with minimal effort and we struggle to think of a better, all natural way to add that delicious smoky flavour to your food at home (except if you bust out the woodchips … but who has time for that on a random Tuesday evening?). Our Smoky Sisters have been hand-crafted for you using a slow smoking process which allows the salt to absorb maximum flavour without becoming bitter and each has its own unique flavour.
Salts are fab on potatoes, pasta, eggs, in sauces and as a dry rub for meats and chicken. You can even use them on fish. And for an extra layer of flavour on vegetarian dishes you can’t go past these salts. The Smoky Sisters love a sweet dish too - think chocolate, think caramel. And, perhaps our favourite use of all … in cocktails. Yep … Bloody Mary’s and Margaritas take on a whole new meaning when laced with smoked salt.
Although there are no rules with salt, we tend to use the heavier hardwood like Hickory for heavier meats (beef, pork or game) and the lighter hardwoods (Applewood or Alderwood) for lighter meats (fish, chicken and veggies). But by all means experiment away – that is half the fun!
Our only word of caution … once you smell it you may want to go nuts with it. Go slow … start light and taste. Remember … it is still salt!