An Introduction to Curing and Smoking
When: Saturday, 17th April 2021
Time: 10am – 4pm
On this course you will learn the fundamentals of curing meat and fish and the differences between hot and cold smoking.
We will teach you the theory behind these processes alongside hands on preparation of wet and dry cures. We will also explore a few easy techniques for both hot and cold smoking which you can replicate at home without the need for expensive equipment.
On the day we will cure, smoke and cook a variety of foods as well as experiment with core ingredients such as salt, garlic and cheese so that you get to taste as you go, and take home a fantastic selection of smoked produce.
During the day you will stop for a quick lunch and a chance to sample some of the food you have created sitting in the cookery studio and allowing for more in-depth questions or conversation.
We are a Covid Secure Venue, keeping our classes small in order to allow for social distancing within our cookery studio. If you would like to attend with someone else who has been part of your social bubble please let us know