Ashwood Smoking Chips have supplied the fish smoking industry for more than 25 years. along with our Partner J.Rettenmaier & Sohne, we supply the Rauchergold wood chip, solely manufactured for the smoking
Rauchergold products have for decades, been highly regarded by smoked product companies, butchers, and the fish and meat product industries for their uniquely fine smoked flavour.
New products are coming soon!
Our products are distributed to Butchers shops, meat, sausage, fish and cheese smoked product manufacturers through butcher supply dealers. All our RAUCHERGOLD ranges are:
Next to drying and salting, smoking is one of the oldest known processes use for preserving food.
The smoking process's preservation effect is produced through a drying of the surface and the layering of micro-static condensate. A side effect that is the formation of an appetizing golden surface colouring and a spicy taste development.
In addition to a suitable smoking plant with an adequate oxygen supply, the quality of the smoking agent used is, above all, the most important consideration. The pre-requisite needed to obtain the flavouring desired during smoking, is the use of an outstanding material suitable for the smoking process.
Special wood shavingsare employed as smoking agents. These are used in different shaving sizes depending on the smoking plant and requirements.
Home food smoking is becoming a fast growing past time and there are a range of devices that can be purchased in the UK for this purpose. It is especially important that food quality smoking chips and materials or agents are used.
There two common types of smoking which people do in a home environment, these are Hot Smoking and Cold Smoking.
Hot smoking exposes the foods to smoke and heat in a controlled environment such as a smoker oven or smokehouse. Hot smoking requires the use of a smoker which generates heat either from a charcoal base, heated element within the smoker or from a stove-top or oven, food is hot smoked by cooking and flavoured with wood smoke simultaneously.
Cold smoking differs from hot smoking in that the food remains raw, rather than cooked, throughout the smoking process. Smokehouse temperatures for coldsmoking are typically done between 20 to 30 °C (68 to 86 °F). In this temperature range, foods take on a smoked flavour, but remains relatively moist.
One of our latest products aimed at the domestic market is our Easy Smoke, Smoki-Chipz products. All of which meet all the relevant UK legislation for the provision smoking products.
Do you have questions or comments about our products? We love to hear from our customers. Send us a message, and we will get back to you soon.
Telford Way, Kettering, Kettering, NN16 8NS, United Kingdom