River Cottage Bites

Steve Lamb reveals tried and true methods for both dry and wet curing using bacon and pancetta.

On the next step of our curing and smoking journey, Steve introduces us to the process of making salami.

Using ham hock and duck, Steve Lamb and Tim Maddams show you how brining can lead to wonderful results.

Steve Lamb begins by hot smoking some fresh cuts of mackerel, while Tim Maddams reveals how to quick-smoke rabbit.

Curing can be a fantastic way to bring fresh new flavors to fish, and Tim Maddams shows you how by preparing salt pollack fritters and a fennel cured mackerel.

Tim Maddams answers the question as to why salt and beef work so well together before Steve Lamb prepares rose-cured beef utilizing the hot smoking method.