Turan T Turan @Coldsmoking

Coldsmoking Cookery School on YouTube & @Coldsmoking on instagram. Retired Firefighter, food smoker, BBQ, meat curer, charcuterie judge, beekeeper, author. youtube.com/c/Coldsmoking Milton Keynes Joined June 2010

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1K
Following

958
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Turan T Turan @Coldsmoking

a week ago

@Avabelly__ if you’re going to write notes like this to customers you shouldn’t be working in hospitality

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Turan T Turan @Coldsmoking

4 months ago

@rickygervais Ukkinell. Brilliant

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Phil Fanning @ParisHouseChef

2 years ago

We’re hiring! On the hunt for an experienced Chef de Partie to join our excellent team. Please tag or share with anyone you think might fit the bill… instagram.com/reel/C3DI7NNtS… #hiring #chefjobs #finediningjobs #tastingmenujobs

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Turan T Turan @Coldsmoking

9 months ago

@_we_love_food Where’s the food?

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Turan T Turan @Coldsmoking

10 months ago

@prodnose Do you mean “use by” or perhaps “best before date” or maybe “display until” ?

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Turan T Turan @Coldsmoking

11 months ago

@_we_love_food click bait

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Turan T Turan @Coldsmoking

11 months ago

@chefsevenn a defibrillator!

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Turan T Turan @Coldsmoking

12 months ago

@rickygervais Tell that to your face mate 🥩

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Turan T Turan @Coldsmoking

a year ago

@Sandford_Police Should buff out!

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Turan T Turan @Coldsmoking

a year ago

@Ford_Nick salt!

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Turan T Turan @Coldsmoking

a year ago

@rickygervais Happy doggy

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Turan T Turan @Coldsmoking

a year ago

@MBrundleF1 congratulations Mr B, OBE.

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Turan T Turan @Coldsmoking

a year ago

@rickygervais Sorry she’s gone mate. it did make me smile when she stepped on your bollocks though. 😬

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Ben Aveling- Radmore Farm @Radmore_farm

a year ago

For a long time I was running a city centre shop filled with my own farm produce. In 2016 I had learned how to make and cure different meats with a great guy called Turan @Coldsmoking (give him a follow if you like food- of course you like food) I had a spell of making charcuterie from my own farm meats. Coppa, lomo, bresaola, chorizo, salami etc. Apart from some initial teething problems, it went well. Sadly the direction of the business turned slightly and (without boring you with the details) the charcuterie took a back seat. Roll on to 2022- I gave it a little go, dipped my toe back in, but the idea behind the charcuterie was to sell it in my shop and then my shop closed in 2023. So now my lovely little curing fridge sits unused but still very much loved. This last few months I have had such a surge of optimism with you all on here I am considering firing up the production again. So- would you like to see hand made, artisan charcuterie from Radmore farm? If you do, like and share and let me know. Thanks for reading.