Coldsmoking Digital Cookery School

Turan has been smoking and preserving foods for many years. his ethos is to make these artisan subjects accessible to everyone. He hosts bespoke one day food smoking courses and Meat Curing & Charcuterie courses with the theme of low impact living.  The golden thread running through all his work is accessibility, simplification and safety. Turan's easy teaching style and his ability to simplify and communicate these subjects in an understandable and relaxed way has lead to many excellent reviews from previous guests. Turan has written many food articles for magazines and has also written two books on food smoking. Curing, Smoking and Drying food the latest was published in May 2015. Turan's previous career saw him serving as a senior officer in the London Fire Brigade. Turan retired in May 2014 after serving as an operational officer for more than 30 years. He served in all ranks up to temporary borough commander with over 200 staf...

If you like this post please visit Facebook and like our page - We also have a youtube channel Thanks. In part one we looked at the process of turning a herring into a kipper. We looked at the preparation of the fish, splitting the fish through it's back and the method used to brine the fish ready for the smoker. In this part of the blog we will discuss the smoking process, what's happening to the fish while it is being smoked and some of the finer points of smoking. In particular we will look at the cold smoking process, what this means and how to manage the process. First of all we will discuss the benefits of hanging your fish or laying them flat. Well, we've brined and dried the herrings and were ready to give them some time in the smoke. The smoking process will transform the humble herring into the wonderful kipper. We will be cold smoking the herring which means we will be using the qualities of the smoke to add flavour and utilise the ability for smoke...