Once the fillets are dried, we start the fire in the smokebox, the "nerve centre" of the Smokehouse. When the fire made of kindlings is burning brightly, wood shavings are put on top to produce the necessary smoke.
We use oak shavings to generate the smoke and to give our smoked salmon a distinctive flavour. Oak is the traditional wood that has been used for smoking in Ireland since ancient times.
The master smoker is checking on the salmon to make sure it is smoked properly.
We use two methods of smoking salmon – Cold Smoking and Hot smoking.
The Cold Smoking is the traditional Irish way of smoking salmon. The temperature never rises above 35°C during the smoking, which means that the flesh never coagulate. We get an easily sliced product with a very smooth texture.
Hot Smoked Salmon is absolutely delicious with a texture more similar to grilled salmon. During the hot smoking process temperatures rise as high as 80°C.