Curing and Smoking


The ancient crafts of curing and smoking meat are as satisfying now as they were thousands of years ago. Learn the traditional artisan methods that have stood the test of time, and how to make your own delicious charcuterie.

Our expert team will demonstrate and butcher a side of pork so that you can learn all about the various cuts of meat that are suitable for curing. Throughout the course you will learn about:

  • Different breeds of pigs and the importance of age when curing
  • The important qualities of meat and curing ingredients
  • Introductory science of curing
  • A range of curing methods including dry salt curing and brining
  • Hot and cold smoking of meats
  • Common problems and issues encountered when curing and smoking and how to overcome them

During the hands-on sessions you will learn how to make the following product:

  • Guanciale
  • Brine-cured traditional ox tongue
  • Spicy beef biltong
  • Hot smoked Continental style sausage
  • Streaky bacon
  • Hot smoked pork tenderloin or chicken
  • Ham hock terrine

You will take the following products home:

  • Spicy beef biltong
  • Hot smoked Continental style sausage
  • Streaky bacon

Refreshments and an informal lunch will be included. All ingredients, equipment and recipes are provided by the School.

Products on this course may vary seasonally from what is advertised.

'Outstanding! The perfect mix of knowledge and hands on practical all delivered in a clear, concise and friendly way. I can't wait to go on another course.'

OFFER: Book more than one course from the Christmas Collection and receive exclusive discount

  • Buy two courses receive 10% discount - use code SAFXMAS10
  • Buy three courses receive 15% discount - use code SAFXMAS15

* Offer only applies to short courses from the Christmas Collection.


Sun 11th Dec 2016

Places left: YES

Sat 25th Feb 2017

Places left: Limited spaces available


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £190.00

Subjects: Butchery


Rich Summers

Chris Moorby

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