Saddleworth Smokehouse

We've put this wet miserable day to good use, slicing and packing smoked, streaky bacon. This batch has been smoked over oak chippings and smells delicious, taste test to follow.

Nine days on and the Scottish hand reared pork has been cured, dried, smoked, sliced and packed. The best part is yet to come EATING.

Took a trip up to our friends Janet & Pete in Scotland at the weekend, they'd hand reared a pair of Large White Pigs which had recently moved on to a better place. We came home with some top quality Pork Loin. Today I started curing the Pork which in a week or two will be the best Smoked, Sweet Cured Bacon in the World (probably).

It's been a while since we smoked any cheese. Today's batch includes French Brie, Cypriot Halloumi with Mint and Cypriot Halloumi with Chilli.

Today we've been trying out a new recipe for our Hot Smoked Duck Breast. They were cured in a mix of salt, demerara sugar and the zest of a Spanish orange then slowly smoked over a mix of Birch and Alder wood chips. I know I'm biased but I think the taste and texture is amazing.

Website is live. Online shop follows in the very near future.
Saddleworth Smokehouse - The Home of Smoked Posh Nosh
www.smokedposhnosh.co.uk

Had a really productive week producing a batch of Sweet Cured Bacon. Dry cured for 6 days in a mix of curing salt and demerara sugar, smoked over a mix of beech and alder wood for 5 hours then thickly sliced before packing.

The Guanciale have been hanging for 4 months and the Duck Breasts have been cured in a special brine which includes Spanish Orange zest so at last it's time for them to go in the smoker. This time tomorrow they should be beautifully cold smoked, ready for slicing

I'm really looking forward to my Sunday Brunch this week.

Today has mainly been about Cheese. Mature Cheddar, Yorkshire Haloumi & Yorkshire Haloumi with Chilli all cold smoked over Alder, Roll on Sunday when we can try the Chilli Haloumi with our bacon.