At The Cornish Smoke Works we take great care and pride in our smoked foods and are always trying to perfect The Art of Food Smoking. You can smoked cheeses, vegetables, herbs, salt etc just as they are, and get great results. The real skill in bespoke smoked foods is actually in the curing. Curing is a process of making fresh meat or fish last for far longer than their uncured counterparts would. For example, cured oily fish will lasts for days or weeks, whereas fresh trout would last a day or two before it starts to taint. The same applies to a pork belly. In the fridge it may past 5 days. Cured bacon will last for several weeks.
The first step in smoking is the curing. This is usually in a salt, sugar and spices mix, either as a dry rub or as a brine solution. The meat or fish is cured for 2 – 14 days, depending what we’re curing. It is then smoked, which adds flavour and further shelf-life. The balance of curing and smoking, what wood you use, how long it is smoked for, is the art of creating yummy smoked foods.
After much experimentation we have mastered producing delicious cured and smoked goods. They are ready for you to use upon delivery. Use them to add sophistication and great flavour to all your recipes, or to enjoy on their own.