01/02/2026
Xmas cold smoked salmon side and cheddar cheese.
After making a mulled wine cure, the salmon was vac-packed and refrigerated for 24hrs, washed and air dried in the fridge for 24hrs, cold smoked for 24hrs and then vac-packed again and left to equalise in the fridge for a further 48hrs before slicing into presentation boards.
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They were both smoked using the new MONOLITH Grill UK & Ireland Cold smoking kit which I have to say is fantastic! Solidly built, no thin hollow build here, just feels quality. The salmon wasn't strong enough to hang under its own weight and as I wanted to smoke some cheddar as well, I utilised the grills. The cold smoke generator (CSG) lasted 48hrs total on one fill - that is insane! This meant the cheese came out incredible.
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These made great gifts and we enjoyed them as little canapé mid-morning snacks on Xmas morning.