Are you a maple syrup fan? This pack celebrates everything maple! From Tasmanian salmon and trout to delicious Tasmanian popcorn!
After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon and trout are cold smoked for 24 hours. The salmon is then marinated in maple syrup, before being hot smoked over a naked fire for 40 minutes.
This double smoking process helps to intensify the smokey flavour of the salmon and is unique to Woodbridge Smokehouse.