Salt and Woodsmoke

Megnut is a blog that I used to read when I was looking for distractions from my old deskbound existence. In recent months the author has decided to write only about food. She’s doing a great job of linking to lots of interesting food stuff all over the net.
Last night I printed out this article [...]

Pickle fear!

Something is up with the salmon. Our regular supplier is having a lot of problems keeping up with demand from its customers. This, you would think, would mean that they are happy as they are selling all of their stock. However, they seem very gloomy about the future for reasons that are somewhat unclear to [...]

I spent Saturday on a stag do in London town where I met an author who is will have his first book, Salt, published next year. He has set the story in north Norfolk an some of it is set in a smokehouse. So we had a little chat about smoking and he told me [...]

Do you think there is a market for smoked spam?
Me neither.
Do you think that will stop me from smoking it?
Does Hawaii have the highest per capita spam consumption in the wold?
What part does Hawaii resident Walter Becker have to play in this?
All this to be addressed in the near future.

[I am writing this as Nikki from Big Brother cries, so forgive me if this post is tinged with sadness]
When I swung by the Art of Meat the other morning to pick up some length of Italian Stallion sausage, I also picked up a few pork chops. We were planning a company bbq meating (hoho) [...]

today was cheese.
As the warm weather has arrived, we’ve moved from pasta based lunches to sandwiches. We supply serrano ham, chorizo, and coppa and the shop stocks a range of mainly British cheeses. Put these together within two slices of bread and lunch is a wonderful thing.
Today we received a some fresh cheese for the [...]

Nobody knows when people first started smoking food. The accepted theory is that people accidentally discovered the preservative effects and the great flavour of smoke when they left their meat too close to a fire one night. This would have happened a few thousand years BC and the technique then passed down to successive generations.
At [...]

And spicy?
Do you sir?
Italian Stallions sir?

Ooh, sir!

..is what we label our hot smoked salmon. As I have just smoked 24 sides for one of the larger Cambridge colleges, I thought I would write a little about it.
First thing to do, look up the name. Hmm, no info on why it’s called Braden Rost. As a professional salmon smoker I should obviously [...]