Smoking & Curing

Smoking and curing are two different crafts that keep ending up in the same shed. One puts flavour on the outside with smoke. The other changes the meat all the way through with salt, culture and time. Most people who shop this page do both, often to the same leg.

For smoke, Lumber Jack pellets come in a choice of sizes and give you real wood character in a pellet smoker. Misty Gully liquid smoke hickory essence is the shortcut when you want that note through a sausage mix or a marinade without firing anything up. Hi Mountain jerky cures and seasonings come as a five pack variety, which is the sensible way to find what your family actually likes before you commit to a kilo of one flavour. For fermented salumi, Bactoferm T-SPX from CHR Hansen is the classic slow acidifying starter culture. Round it out from the spice wall: cracked black pepper and whole peppercorns, fennel seeds, dried juniper berries, hot chilli flakes and mild sweet paprika from Spain. Muraca mild and hot pepper sauces are there for when the work is done.

The tip we give everyone: weigh your spices, do not scoop them. A batch you loved and cannot repeat next season is nearly always a scooping problem rather than anything clever going wrong.

Come and talk it through at Laverton North or Epping, or browse Salami & Sausages, Smoking Chips & Pellets, Jerky Cures & Rubs and Spices & Sauces.

Smoking and curing are two different crafts that keep ending up in the same shed. One puts flavour on the outside with smoke. The other changes the meat all the way through with salt, culture and time. Most people who shop this page do both, often to the same leg.

For smoke, Lumber Jack pellets come in a choice of sizes and give you real wood character in a pellet smoker. Misty Gully liquid smoke hickory essence is the shortcut when you want that note through a sausage mix or a marinade without firing anything up. Hi Mountain jerky cures and seasonings come as a five pack variety, which is the sensible way to find what your family actually likes before you commit to a kilo of one flavour. For fermented salumi, Bactoferm T-SPX from CHR Hansen is the classic slow acidifying starter culture. Round it out from the spice wall: cracked black pepper and whole peppercorns, fennel seeds, dried juniper berries, hot chilli flakes and mild sweet paprika from Spain. Muraca mild and hot pepper sauces are there for when the work is done.

The tip we give everyone: weigh your spices, do not scoop them. A batch you loved and cannot repeat next season is nearly always a scooping problem rather than anything clever going wrong.

Come and talk it through at Laverton North or Epping, or browse Salami & Sausages, Smoking Chips & Pellets, Jerky Cures & Rubs and Spices & Sauces.

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The Artisans Bottega
Meat Rub - Bresaola Spice Pre-Mix meat coating
(0)

From $10.50 AUD

Out of stock
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The Artisans Bottega
Meat Rub - 1 kg Pancetta Spice Pre-Mix
(0)

$82.40 AUD

Out of stock
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The Artisans Bottega
1 kg Meat rub cure spice blend (Fratelli Pagani - Italy)
(0)

$77.00 AUD

Out of stock
Smoking Hickory 6-7kg Oversize Chips / Chunks
Misty Gully
Smoking Hickory 6-7kg Oversize Chips / Chunks
(0)

$35.00 AUD

Out of stock
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The Artisans Bottega
Infusion Smoker starter pack with chips
(0)

$29.90 AUD

Out of stock
Cherry Smoking Sawdust 150g
Misty Gully
Cherry Smoking Sawdust 150g
(0)

$11.50 AUD

Out of stock
products-smoking_wood_chip_-_mesquite.jpg
Misty Gully
Smoking Wood Chip - Mesquite 3L
(0)

$14.90 AUD

In stock

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