Michael Price
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Podcast Appearances
We've smoked water.
Honestly, it's bonkers.
Holy Scottish salmon.
I think there's half a tonne in each one.
How many's come in?
So there's two tonnes.
And they're all about one point...
One kilo to about 1.2, so they're going to start curing those now.
They'll be in cure for about four and a half hours to five hours, and they'll go into smoke tonight.
They'll be in smoke for about 24 to 32 hours, depending on ambient air temperatures.
That's why they've got to work fast because they can't be house in the daylight or in the sunshine because of temperatures.
We've got to keep the food at a certain temperature.
Hence the reason it's all go, go, go at the moment because the van's just got back.
So basically all protein, all whatever we're going to do, whether we're smoking it, curing it, all comes through here.
This is where we start, which we call the wet fish end, a relevant of what protein we're curing or smoking.