Meat Curing and Smoking (1-Day Course – £195)

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.
You will make your own salami and bacon to take home
We will show you how to cure, Bacon, Pancetta, Coppa, Salami, Biltong & Jerky
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!

Useful Information: