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Some would say that this ancient method of food preservation is more of an art than a science we would prefer to comment on this as a craft. Smoking adds not only the ability to store food for longer, which was the traditional use of this method, but also in modern times to increase the flavour of the produce. Smoking has two basic steps. First is in the curing of the produce. Second is in the smoking of the cured item.

Curing can either be there to draw out the initial moisture from the surface of the ingredients or to act as a preservation in its own way. It can be argued that smoking does little more than fumigate produce and it is the cure which provides the longer term storage. The basic cure can be little more than salt to draw moisture and a flavourant which would then absorb partially into the outside of the produce before the smoking. Other cures involve such as saltpetre. These provide a long-term protection from bacteria for the meat and also her in helping to maintain the flavour. Use of salt is also there to prevent the fats (rancid. As a result of the surface cure, the produce is now able to absorb the flavour from the smoke more readily. Curing can take anything from one hour for a simple curing upto two weeks for a full salt  beef and further for air drying of hams.

To smoke produce, the decision comes about three components; hot or cold, the flavour, and intensity of the smoke. Hot smoking effectively cook the product, cold smoke provides purely the smoke as would be seen with most forms of smoked salmon. The flavour of the smoke is derived from the wood and any other additions that gives the unique taste. Additionally you will need to control the volume of smoke within the unit you are producing your ingredients. A highly concentrated smoke may lead an acrid aftertaste whereas too little smoke could mainly just make produce that stinks of fag smoke.

One of our favourite ingredients is made using venison. This is cured in a coarse salt and sugar cure for about an hour. It is washed off and then dried. We then apply a rub of secret herbs and spices. Then it is hot smoked in maple wood until a specific core temperature is reached. This provides tender thin slices of venison which we then serves as part of a starter dish.

Smoking is something which can be undertaken at home but be careful as it can form an addiction. It may start with a basic unit from under £100 which could work on your kitchen worksurface, and end up to spending hundreds or thousands of pounds on extremely accurate smoking apparatus.