Welshhomestead Smokery

Smoked Lamb Bacon ❤️‍🔥
Have you tried it yet?

Oh yes!!! Who doesn't want to celebrate the double Bank Holiday AND with at least one epic BBQ???
Check out or range of boxes available for delivery next week.....but order by midnight on Monday to guarantee delivery by the bank holidays!
📷 by the wonderful

THE MAGIC OF PRESERVING WORKSHOPS
Link to book in bio and stories
Ever wondered how to preserve and store food? Whether you grow your own of just find a deal on reduced items in the supermarket this workshop will give you the confidence to turn them into jars of deliciousness!
We will explore various different kids of preservation from the simple jar of jam to pressure canned soup. We will talk about the wonderful relationship between salt, sugar and vinegar and how we can harness these ingredients to preserve our food. We will get hands-on sterilising jars and bottles and using live fires in our outdoor kitchen we will bubble and boil and create magical jars of jam, chutney and pickles. We will look at the American style of creating shelf-stable goods (including beans, fish and meat) called pressure canning and also touch on smoking, drying and fermentation as methods of preservation.
We will use as much seasonal produce as we can taking inspiration from the surrounding Welsh hills and our own kitchen garden and polytunnel and try to bottle the seasons in various jars.
You will leave with a handout with recipes and ideas plus various jars of deliciousness that we create during the workshop and hopefully enough knowledge to feel confident to start your own preserving journey at home
 

Who's brave enough?
Or, more importantly, who's father is brave enough this Father's Day??? 🥵😆
Made with smoked Carolina Reaper, Naga and Scorpion chillies 🌶🌶
Delivering the heat of a hot sauce with the sweet stickiness of a chilli jam all with a hit of smokiness
Yup. Its hot 🔥

Smoked salmon oh how I had forgotten how damn good you are
Where my cold smoking journey began all those years ago and look where it led
Enjoyed with some lovely peeps on our workshop today (forgot to take photos as I was so busy 🙈), thank you guys it was awesome ❤️‍🔥
 

Little bit of prep work on the go today ahead of tomorrow's Smoking & Curing workshop so we have some nice smoked salmon, smoked cheese and pulled pork ready for lunch
I can be like Blue Peter...ta-dah and here's one I prepared earlier 😆
 

Two last minute spaces are available if you'd like to join us to make bacon and learn about cold and hot smoking. Delicious smoky lunch included
Nice early Father's Day pressie?
Link to book in bio and stories
 

Smoked Lamb Bacon, wild garlic, sprouting broccoli, pea and mint risotto
Eat the seasons 🌱
Eat thrifty.....just one pack of bacon for the family, herbs, peas and sprouting broccoli from the garden, stock is some I canned from bones at Christmas, obviously bought the rice (even I haven't grown rice 1000ft above sea level in Wales yet)

Come and join us in the beautiful Welsh countryside and learn some new skills
❤️‍🔥 SMOKING & CURING We have loads planned - come and discover salt, sugar and smoke with us and learn about hot and cold smoking your own meat, fish, veggies, herbs, oils and cheese and make your own bacon to take home with you.
❤️‍🔥 THE MAGIC OF PRESERVING We will be outside creating jams, chutneys and pickles over fire and talking about how to preserve gluts in the summer for use in the winter including how to use American style pressure canners to can meat and fish
❤️‍🔥 SEASONAL FIRE COOKING finally cooking a feast over fire for us all to share using whatever we can find in our kitchen garden and surrounding land. A chance to talk about growing food and to have a go cooking in different ways using lots of different equipment- a great idea is you aren't sure which BBQ you want to invest in!
Accommodation available for some of the dates too if you want to turn it into a weekend break - just DM me!
Link to book in bio, in stories and on website www.welshsmokery.co.uk

How to turn a woodfired brick oven into a cold smoker.....build an offset firebox into it connected by a chimney topped with a removable firebrick of course!
Yes, yes I know I have an all singing, all dancing commercial smoke house....but sometimes it's just fun to get the hair net and white wellies off and get back to playing with fire (and smoke) right?
Bit of smoked cheese for the weekend, plus a few experiments inside!
 

First ever print of labels vs the new roll out
From humble beginnings eh and how much have we learnt as we have grown
New Smoked Chilli Jam labels rolling out across the range over the next few weeks
Plus super happy to be on board with for the new listings of Smoked Chilli Jams and BBQ Rubs to go alongside our current Smoked Bacon and Smoked Salts listings - so Welsh retailers get your orders in 🙌

A busy week in the food unit (I have made A LOT of Smoked Chilli and Chorizo Jam this week!)
Now for a weekend of cooking 🔥
Still a couple of spaces left for the Smoking and Curing Workshop on the 20th of May if you'd like to join me here to make bacon and talk all things salt, sugar and smoke
 

🔥Smoked Salt🔥
Half salad, half coleslaw, a smidge inspired by Eastern Europe and half inspired by what was in my fridge and garden 🌱
With cabbage, fennel, dill and kefir and a finished with a sprinkle of our Great Taste ⭐️ Smoked Chilli Salt

Did you know we sell smoked chillies dried in pouches?
Each pouch contains a mixture from the mildest to the hottest chillies all smoked here on the homestead and all UK grown chillies
Perfect to grind into a smoky blend or to add whole to your cooking
Just be careful of the bright red ones 🔥🔥🔥
You have been warned ⚠️

Spaces available! To book use the website or either use the link in my stories or bio ❤️‍🔥
❤️‍🔥 We have loads planned - come and discover salt, sugar and smoke with us and learn about smoking your own meat, fish, veggies and cheese and make your own bacon to take home with you on our Smoking & Curing workshop.
❤️‍🔥 We will be outside creating jams, chutneys and pickles over fire and talking about how to preserve gluts in the summer for use in the winter including how to use American style pressure canners in our Magic of Preserving workshop
❤️‍🔥 And finally cooking a feast over fire for us all to share using whatever we can find in our kitchen garden and surrounding land. A chance to have a go cooking in different ways using lots of different equipment- a great idea is you aren't sure which BBQ you want to invest in!
All using our beautiful outside kitchen area in West Wales. Accommodation available for some of the dates too if you want to turn it into a weekend break - just DM me!

Still a few spaces left peeps
Come and learn the secrets of cured bacon, smoked cheese, smoked fish plus how to smoke low and slow and have the confidence to try it yourself at home
All in our beautiful outdoor kitchen area in West Wales
Any questions just drop me a DM
 

Bank Holiday Bacon Burgers 🍔
Did you know our burgers contain 26% if our ground smoked bacon?
Three flavours available:
❤️‍🔥 Smoky Bacon Beef Burger
❤️‍🔥 Smoky Bacon Chilli Beef Burger
❤️‍🔥 Smoky Bacon Lamb Burger
Available in twin packs, a full flavour selection or in our BBQ Boxes

The tulips looking their best in the new outdoor kitchen area 🌷🔥❤️‍🔥
Want to join us for a workshop here? Choose from...
❤️‍🔥 Smoking & Curing
❤️‍🔥 The Magic of Preserving
❤️‍🔥 Seasonal Fire Cooking
Link to book in bio
 

SMOKED LAMB BACON ▪️ WILD GARLIC ▪️LEEKS
The basis for today's soup 💚
 

SMOKING AND CURING WORKSHOPS
Delve into the ancient arts of smoking and curing your food. We will look at all methods of smoking from cold smoking (as we do here at Welshhomestead Smokery) to hot smoking and we’ll throw in a little touch of BBQ for good measure!
Spaces available for both dates and loads more info on this workshop and others on the website
Held in our outdoor kitchen in the beautiful Welsh countryside
Link in bio
 

BBQ SEASON 🔥
Have you tried our BBQ Rubs? A range of different flavours created with our in-house smoked salt, smoked sugar and in the case of Fire::Tân smoked chillies and featuring local ingredients like Pembrokeshire Laver Seaweed and Welsh Shiitake Mushrooms
Taking inspiration from the beautiful county of Ceredigion in West Wales where we are based
Find them on our website (link in bio)

Who's coming along?
We'll be there on Tuesday only with the launch of our rather snazzy new Smoked Chilli Jam labels!

Smoked Chilli Jam glazed smoked chicken wings???? ❤️‍🔥
YES!!! Hurrah for BBQ season!
Combined with
❤️‍🔥 Smoked Aubergine
❤️‍🔥 Bean, roast cauliflower and fermented cucumber salad
❤️‍🔥 Homegrown asparagus and radish green salad

Live and bookable!!!! Link in bio obviously 😉
❤️‍🔥Smoking & Curing - discover the secrets of smoke and salt on meat and fish, learn about hot and cold smoking make bacon to take home with you and create a smoky lunch
❤️‍🔥The Magic of Preserving - explore the ancient art of preserving, from jams to pickles to pressure canning meat and fish
❤️‍🔥Seasonal Fire Cooking - come and pick, collect and forage from the kitchen garden and create a feast to enjoy cooking over live fire
All taking place in our new outdoor kitchen area surrounded by beautiful welsh countryside

Smoked Chocolate Espresso Bacon for a bank holiday breakfast?
🥓🍫☕️🥓🍫☕️
Don't mind if I do!
Pasg hapus :: Happy Easter 🐣
Link to all six of our Smoked Bacon flavours in bio

SMOKED GROUND BACON 🥓
Yep. Literal game changer. I promise (on the website, link in bio). The topping for everything.
Pasta with wild garlic pesto, cheese and topped with smoked ground bacon
What's for your dinner and does it involve ground smoked bacon?

Fire roasted pepper salad, sprinkle of our Smoked Chilli Salt, feta, olives, olive oil, fresh thyme leave, squeeze of lemon juice 🌶
Perfect summery side dish ☀️

Sunday roast on the firecage
❤️‍🔥Homegrown pork
❤️‍🔥Homegrown leek and butter bean gratin
❤️‍🔥Roast veggies
❤️‍🔥Roast potatoes
❤️‍🔥YORKSHIRE PUDS
❤️‍🔥Charred cabbage
❤️‍🔥Gravy
Want to come and cook a seasonal meal over fire? Book your place at one of our workshops now (link in bio)

Rather lovely to be included in this article in by
Talking about our workshops and (of course) our Smoked Lamb Bacon
Alongside some other lovely producers including 🙌🏴󠁧󠁢󠁷󠁬󠁳󠁿
Links to the article in our website blog post (link to blog in bio) and in our stories

Connection through food 🇺🇦
My take on the gorgeous Рассольник (Gherkin, pork and barley broth) recipe from Mamushka by
Made with leftover, homegrown pork roasted on the firecage and using some rather delicious fermented cucumber made with it's as close of a connection as I can find right now
Food is what we do, right? Food is the connection. For me this lunchtime a little taste of Ukraine and a little connection to the people there 💙💛