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Curing and Smoking at Home
Curing and Smoking at Home
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Time
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes -
Duration
1 Day
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Tutor
Sally-Ann Hunt
Join Sally-Ann Hunt, on this one day course exploring the different methods and techniques of smoking and curing at home.
You be will looking at traditional and more contemporary ways to produce delicious smoked and cured products that you can prepare in your home and garden.
On this foundation course, you will learn the basics around smoking and curing, which was fundamentally used as a preservation technique in the past and then developed over the years to enhance the flavour and texture of our food.
Spend the day preparing a feast over hot coals and wood, whilst learning the basic methods our ancestors used to protect their precious food, all with a modern twist.
You will cover the following methods of smoking, which will include:
- Cold Smoking
- Electric smoking
- Hot Smoking over charcoal
Products made on the day will include a selection of the below, all depending on seasonality and availability.
- Home cured smoked bacon
- Cherry and bourbon smoked ham
- Salt beef
- Kielbasa
- Frankfurters
- Hot smoked pork tenderloin
- Smokey bbq ribs
- Smoked salmon
- Duck prosciutto
Towards the end of the day, products will be available to taste.
At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport your goodies home.
No previous smoking and curing experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
Refreshments will be available throughout the day, as well as lunch prepared by our catering team. All ingredients, equipment and recipes will be provided.
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
You may also like to check out Sally's monthly BBQ workshops, half-day mini masterclasses, each focussed on a different area of barbecue knowhow, allowing you to develop your understanding and take your skills to the next level.
This is the fourth Artisan School course that I have attended. All of them have been brilliant but this was definitely the best so far. I just wanted to send my thanks to Sally for sharing her extensive knowledge and skills; she’s so inspirational. It’s really changed my thinking on food preparation. - Amanda Jones
Even though I have been smoking for over 5 years I still learned something new - Rob Moonsinghe
Which Charcuterie Course is Right for Me?
At The School of Artisan Food, we offer charcuterie training at three levels:
- Curing and Smoking at Home: A one-day course suitable for home cooks, covering a range of smoking and curing techniques you can use at home. No prior experience is required, and you can expect to get hands-on making beautiful products such as salt beef and smoked sausages.
- Fundamentals of Charcuterie: An intensive two-day workshop covering the foundations of professional charcuterie, including butchery techniques, cold smoking, and the creation and use of dry and wet brines. No previous experience is required, but this course is particularly suitable for delegates who have previously completed “Curing and Smoking at Home” or another butchery course.
- Advanced Charcuterie: A professional three-day course exploring advanced charcuterie techniques. The course covers the essential scientific and technical underpinnings of professional charcuterie production and is suitable for those who have completed “Charcuterie Fundamentals” or butchers looking to introduce a charcuterie range to their business
