Curing is one of the oldest known ways of preserving food. There are three essential aspects; time, patience and salt. So what is curing? Curing is the process of drawing water out of meat or fish using salt, sugar, or a combination of both. Sometimes nitrates or nitrites are added to help preserve colour and
Within walking distance of where I live, there’s wild fruit, berries, nuts, and edible flowers growing in hedgerows, front gardens, woodland edges, and other forgotten corners of the countryside. Most of it is easy to identify. I’d argue that none of it requires specialist knowledge or foraging courses (although, the majority are well worth your
Walk into any supermarket and you’ll find “artisan” bread that was mass produced in a factory. “Artisan” crisps from an industrial production line. “Artisan” cheese that’s never seen a small dairy. The word has been abused so much it’s lost all meaning. It’s marketing fluff now, just a fancy word slapped on packaging to justify
Another source of pleasure and relaxation (as well as a certain amount of frustration and occasional inadvertant exploration of the sunken cost fallacy) is my garden. Since 2021 I’ve been attempting to grow a range of fruit, vegetables and herbs, with varying levels of success. Ask anyone who knows me and they’ll tell you how
So What Fruit and Veg Do You Grow in Your Garden? Read Post »
We’re back for Part Two of our seasonal series about the delights of foraging for wild fruit, berries, nuts, and edible flowers. We looked at the offerings that Spring brings last time. June means it is now the turn of Summer. So, what do I look for between June and September? I’ll tell you… Pineapple
Different woods produce different smoke. That smoke tastes different. And that difference ends up in your food. If you’re cold smoking for 12 hours (like we do), the wood choice matters even more. You’re not cooking with heat, you’re flavouring with smoke. The wood is an ingredient. What works with oak may not be pleasant
Does the Type of Wood Really Matter When Smoking? Read Post »
Depending on the time of year, within walking distance of where I live, there’s wild fruit, berries, nuts, and edible flowers growing in hedgerows, woodland edges, and forgotten corners of the countryside. Most of it’s easy to identify. None of it requires specialist knowledge or foraging courses. You just need to know where to look
I like your thinking. To answer that question; yes, very much yes. In fact, we had done a whole year of experiments of this nature before Sussex Smokehouse was even an idea. Different fats taste different (duh), behave differently when heated, and change the flavour of whatever is being cooked. At Sussex Smokehouse, we roast
Could You Try Roasting Nuts Using Different Fats? Read Post »
Smoked rapeseed oil is more versatile than smoked salt because you can use it for both cooking and finishing. At Sussex Smokehouse, we cold smoke cold-pressed rapeseed oil for 12 hours over apple and oak. The smoke is subtle, enough to add flavour and depth without overpowering. Here’s how to actually use it. Cook, Finish
And What Do You Actually Do With Smoked Rapeseed Oil? Read Post »
Right. It’s time we confronted the big unspoken question looming over us. The elephant in the room. We’re called Sussex Smokehouse. We smoke stuff. Bacon and smoked salmon are literally the most famous smoked foods in existence. So why are we making nuts and not a delicious side of wild, line-caught salmon? Well, there are
