Smoking is the process of flavouring, cooking, and/or preserving food by exposing it to smoke from materials, such as hardwoods. Smoke and curing fish and meat has been practiced throughout human history as a means of aiding long-term storage.
Our fish and meat products are dry cured, for between 24 and 72 hours, using a mixture of sugar and salt. In our experience, we have found that by keeping our cure mix simple, we obtain a superior and purer tasting final product.
Before smoking, our fish and meat products are dried for a short period of time in order to assist the smoking process, enhance the flavour, and aid preservation.
The majority of our products are cold smoked. Cold smoking smokes but does not cook the product and is a very effective way of controlling the flavour of the food being smoked. It is during this process that the food changes both in colour and flavour.
All our smoked products are smoked over natural maple wood chippings. From experience, we have found that maple wood gives a delicious, subtly smokey flavour that perfectly compliments our products.