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Date/Time
08 May 2016
All Day

Location
The School of Artisan Food
Lower Motor Yard
Welbeck
Nottinghamshire
S80 3LR
United Kingdom


CURING AND SMOKING

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 team will demonstrate and butcher pork as you learn 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.

For booking and information

www.schoolofartisanfood.org