This is our entry level course for those who are busy and want a good overview, great for the Beginners and Enthusiasts alike.
A one day course that offers a practical hands on introduction to Curing, hot and Cold Smoking. We will cover the difference between
salting & brining Salmon and other types of food products; the importance of health & safety including food hygiene; the use of nitrates
and nitrites, the principles & production of smoke as well as how to design and make your own smokehouse. We will also cover off the
curing & smoking of hams and bacon.
Throughout the day we will cure and smoke a side of salmon, a fillet of haddock, three types of cheese, olives and a duck ham, which
will all be available to be sent on to you.
Lunch Tea & Coffee are included in the cost of the course.