Made at Home - Smoking and Curing
Join Sally-Ann Hunt, on this one day course exploring the different methods and techniques of smoking and curing at home.
You be will looking at traditional and more contemporary ways to produce delicious smoked and cured products that you can prepare in your home and garden.
On this foundation course, you will learn the basics around smoking and curing, which was fundamentally used as a preservation technique in the past and then developed over the years to enhance the flavour and texture of our food.
Spend the day preparing a feast over hot coals and wood, whilst learning the basic methods our ancestors used to protect their precious food, all with a modern twist.
You will cover the following methods of smoking, which will include:
- Cold Smoking
- Electric smoking
- Hot Smoking over charcoal
Products made on the day will include a selection of the below, all depending on seasonality and availability.
- Home cured smoked bacon
- Cherry and bourbon smoked ham
- Salt beef
- Hot smoked pork tenderloin
- Smokey bbq ribs
- Smoked salmon
- Duck prosciutto
Towards the end of the day, products will be available to taste.
At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport your goodies home.
No previous smoking and curing experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
Refreshments will be available throughout the day, as well as lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.