Behind the Scenes

Ever wondered what it looked like behind the scenes of a salmon smokehouse? Then part the curtain and come backstage!
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5th step: Burren Smokehouse Smoked Irish Organic Salmon on racks. -  The next step in the smoking process is the drying of the sides. Drying is very important because without it, the flesh would not be able to absorb the smoke.

Burren Smokehouse salmon is hand-cured, air dried and smoked in a family run operation in Lisdoonvarna, County Clare - home of the one of the biggest matchmaking festivals in the world!

Tour of the Burren Smokehouse and the Best Smoked Salmon in the World - a blog by Brock and Kathleen from Our Favorite Adventure....

Kilshanny Farmhouse Cheese now for sale at the Burren Smokehouse and featured in this couple's recent Tour of the Burren Smokehouse and the Best Smoked Salmon in the World

7th step of the smoking process: Our master smoker lights the fire with kindlings made from pallets (recycling!). Once the fire is burning in the firebox, he puts oak shavings on top to produce smoke.  Burren Smokehouse Irish Organic Smoked Salmon

step of the smoking process: Our master smoker lights the fire with kindlings made from pallets (recycling! Once the fire is burning in the firebox, he puts oak shavings on top to produce smoke.

9th step of the smoking process:  Now that looks well smoked! Our Burren Smoked Irish Salmon sides are ready to come out of the kiln. They will then have to sit  on the trolleys for a day to let the smoke do its magic.

step of the smoking process: Now that looks well smoked! Our Burren Smoked Irish Salmon sides are ready to come out of the kiln. They will then have to sit on the trolleys for a day to let the smoke do its magic.

12th and final step of the production process: Vacuumpacking is a vital step as it assures a prolonged shelf life.

and final step of the production process: Vacuumpacking is a vital step as it assures a prolonged shelf life.

11th step of the production process: Cutting to size and bagging of - in this case - smoked mackerel.

step of the production process: Cutting to size and bagging of - in this case - smoked mackerel.

8th step of the smoking process:  A few hours later, our master smoker opens the kiln door to check if the salmon is ready to come out of the smoke. Burren Smokehouse Irish Organic Smoked Salmon

step of the smoking process: A few hours later, our master smoker opens the kiln door to check if the salmon is ready to come out of the smoke.

10th step of the production process: Slicing the smoked salmon sides and packaging it into the smaller and bigger packs the way we need them.

step of the production process: Slicing the smoked salmon sides and packaging it into the smaller and bigger packs the way we need them.

4th step of the smoking process:  preparing the Irish Organic Salmon for the smoking. Our master smoker is washing off the salt. Burren Smokehouse

step of the smoking process: preparing the Irish Organic Salmon for the smoking. Our master smoker is washing off the salt.

3rd step of the smoking process:  Our salting process is designed to have the right amount of salt to help with the preservation of the smoked salmon and its taste. It is as low as you can go - which is good for us! The Burren Smokehouse

step of the smoking process: Our salting process is designed to have the right amount of salt to help with the preservation of the smoked salmon and its taste. The Burren Smokehouse


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