This week Daniel takes you through his shorter cure which he uses to remove excess moisture and kick start the seasoning process. He uses old whiskey barrels as a sustainable way of hot smoking and to impart the flavour from the whiskey. You'll also learn the importance of shopping seasonally and how to build acidity using gherkins and capers.
These chips are produced from oak barrels used to age whiskey, and have been infusing for over 25 years. They have a wonderful heady aroma from the whiskey which combines with the wood smoke flavour of oak. Add them directly on top of white hot coals, or soak them for 30-60 minutes then put them in a smoker box and place among the hot coals for a slow, steady release of smoke.