Edenmill Farm Shop & Smokery

As the farm shop develops we expect to add produce smoked on site to be available to our customers. This process will take place in an area adjoining the farm shop and customers will be able to view the smoker at work. A wide range of produce will be smoked as well as the beef including locally produced lamb and pork and venison from the estate.

The methods of smoking come from traditional methods used throughout the years to help prolong the life of any meats. It also gave the benefit of great flavour too. This can vary depending on the different types of wood chips used. Normal methods would be to use open fires and brick kilns for this process but in today’s climate we will use more modern equipment but still try to keep to the traditional ways to smoke.

1. Pickle the meat first then allow drying out overnight.
2. Then the meats can be hot or cold smoked depending what you want to do with it.

As we are just learning about this process we are always open to new and improved methods and/or recipe ideas. Here at Edenmill Farm we will try our best to ensure that the smoked products that are produced will taste as good as or hopefully better than the traditional methods we are known for.