Manufacturer: Cormoran
Special seasoning salt for dry seasoning of fish. Consists of salt, pepper, mustard flour, paprika, savory, dill etc.
Immediately before smoking, rub the fish with the smoked seasoning salt for about 30 minutes and add to the smoke immediately. A simple way of avoiding the long curing time and thus shortening the smoking process. For 1 kg of fish about 50g of smoked seasoning salt.
Cont .: 250 g