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!

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