Kitchen Essential

Some time ago, I had a commercial association with a North Country farmer who, as an expanding sideline, had a smoked food business, supplying many first-class hotels, mainly in the western half of the country. He did not process smoked foods himself but had it custom smoked for him by people like myself. He was particularly keen to put smoked beef on the market — what type or how processed, he did not specify. The idea was left in abeyance for some time, as in any case I was fairly well occupied in smoking ducks, quail and pheasants for him, and it was not until the matter of smoked beef was raised by a first-class butcher of my acquaintance, who had enjoyed my smoked quail, that I pursued the matter further. Continue Reading »