Bernard Rand

We're an artisan start up using high quality New Forest produce to create delicious cured and smoked meats, barbecue, pickled vegetables and delicious sauces.

[Common People SO @CommonPeopleSO]

Epic! What a headline set from @petetong to end the first day of #CommonPeople! Can't wait to see you tomorrow for more of the same!

[Lucy Green @luceriss]

@petetong amazing set @CommonPeopleSO the classics just kept on coming!! #happymemories

[Bernard Rand @slowbernsmokery]

Looking forward to testing out brisket and pork shoulder from @PondheadFarm for making ham and pastrami @JaneOverall

[Bernard Rand @slowbernsmokery]

Must have been a good omen #saintsfc

[Farms Not Factories @farmsnotfactory]

Retweet if you think the left image should be a thing of the past! #FarmsNotFactories #TurnYourNoseUp

[Jane @JaneOverall]

Lovely to see these little piggies whilst out visiting our @NewForestMarque producers! Love this time of year!

[Bernard Rand @slowbernsmokery]

@ThePitmistress where did you get it? Looks great.

[Bernard Rand @slowbernsmokery]

@TheKingsDorset We had an amazing wedding with you back in 2012, this would be thoroughly deserved @DorsetWedAwards

[Bernard Rand @slowbernsmokery]

@UptonsButchers I need to grind the spices a bit more finely. I used a mix of Oak and Plum for smoke, spot on for flavour in my opinion.

[Bernard Rand @slowbernsmokery]

@UptonsButchers Did you see these pics? It's delicious. Quite fatty, I'm wondering if point end might work better for a commercial product.

[Bernard Rand @slowbernsmokery]

@slowbernsmokery @UptonsButchers

[Bernard Rand @slowbernsmokery]

Pastrami has turned out very nicely. Perhaps a little too smokey and too peppery this time but delicious.

[Bernard Rand @slowbernsmokery]

@UptonsButchers In the smoker at the moment, will be finished late night tonight.

[Bernard Rand @slowbernsmokery]

Brisket cured and rubbed and about to be #smoked

[Bernard Rand @slowbernsmokery]

When you need to mill a lot of peppercorns and the electric mill doesn't cut it.

[Bernard Rand @slowbernsmokery]

Tasty looking brisket after two weeks' wet cure. Will be oak smoking it to make Pastrami very soon. Should be a lot prettier after that.

[Bernard Rand @slowbernsmokery]

Freshly pickled Rocoto and Palivec #chillies

[Bernard Rand @slowbernsmokery]

@martin_rand I think I must have left the chrome book signed in to my account!

[Bernard Rand @slowbernsmokery]

@BSBIbotany @dan_pathfinder @martin_rand I don't usually want to confirm them when standing in front of them! You could try Tim Rich

[Bernard Rand @slowbernsmokery]

We're trying out curing and smoking meats. First up pastrami made from a gorgeous looking brisket from @UptonsButchers Currently in brine.