Curing and Smoking

£190.00

The ancient craft of curing and smoking meat is as satisfying now as it was thousands of years ago. Learn traditional artisan methods which have stood the test of time and make your own delicious charcuterie bursting with natural flavour.

Our expert butchery team will demonstrate and butcher a side of pork as you learn all about the cuts suitable for curing a selection of goods.

Throughout the course you will learn:

  • 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

This course includes refreshments and an informal lunch.

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.'

Dates

Sun 2nd Oct 2016

Places left: YES

Sun 6th Nov 2016

Places left: YES

Sun 11th Dec 2016

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £190.00

Subjects: Butchery

Teachers

Rich Summers

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