Curing and Smoking (1-Day Course – £175)
The course will take you through:
- The different breeds of pigs, and the importance of quality meat selection.
- Which cuts of meat are best used for curing.
- Curing ingredients, and where to source them.
- A range of techniques, including dry curing, cold smoking and air-drying.
- You will also be shown how to build a simple cold smoker for under £100 so you can smoke all your meaty and fishy delights at home. We will also show you how to hot smoke salmon with a wok!