How we produce our Perkins Smokehouse salmon…

  • Choose the right wood! We use a mixture of hard woods- usually oak but also beech, apple and cherry depending what flavour we are looking for. We use wood chippings and sawdust.

  • Salt the salmon. We use sea salt to dry salt the salmon- by liberally sprinkling it over the side of salmon and leaving for 3 hours before rinsing.

  • Build the fire. Using our chosen wood chippings, we wait until the coals have burned down and then smother over the sawdust to produce a consistant smoke.

  • Place the salmon side on a rack and smoke for up to 12 hours. Checking back every hour or so to ensure the fire is still alight!