Suitable for both cold smoking and hot smoking, as well as engraving fish. Dispense directly into the food to be salted. The dosage for fish is 15-20g/kg in hot smoking, 20-30g/kg in cold smoking and engraving. Depending on the thickness, the fish can be salted for 12-24 hours. Remove unabsorbed salt with a knife and dry the fish well before smoking. When smoking meat, approx. 25g/kg is used for hot-smoked meat and 25-40g/kg for cold-smoked meat. Let it soak for 1-3 days, depending on the thickness of the meat. Dry the meat before smoking. This salt seasoning has saltiness and a little sugariness in a perfect balance, spiced up with a little acidity and suitable spices.
