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 flavor.
Throughout the course you will learn:
- Different meats 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 products:
- Lounza
- Brine-cured meats
- Spicy beef biltong
- Hot smoked Continental style sausage
- Streaky bacon
- Hot smoked pork tenderloin or chicken
- Sausages
All ingredients, equipment and recipes are provided.