Introduction to Smoking and Curing
This half day Introduction to Smoking and Curing Course is aimed at introducing you to the surprisingly straightforward techniques of smoking and dry curing. You can then use these skills at home to transform fresh ingredients into something seriously special.
• Making a Dry Cure
• Dry Curing
• Hot Smoking
• Cold Smoking
• Hot smoked Fish
The course will focus on the technical skills behind home dry curing, using ingredients freshly prepared for you before your arrival. During the morning you’ll learn how to hot smoke mackerel or trout for a mouth-watering flavour boost, and explore the theory and technique behind cold smoking. You’ll also make your own chorizo/salami, and get started on your own homemade bacon, which can then be finished at home (the process requires several days).
Each person will take home their own ‘bacon project’, as well as some hot smoked fish, chorizo/salami and a folder full of recipes and tips to use at home.
There will be a light lunch showcasing cured and smoked products at the end of the course.
Interested in going a little deeper? This is a shorter half-day course focusing on a few key elements, so for a broader range of skills including butchery, brining and more take a look at our Smoking & Curing Masterclasses with Steve Lamb.
Bod Griffiths runs Vale House Kitchen with his wife Annie, and after six years of working with a whole range of fantastic tutors is excited to start leading his own courses. He grew up helping his Grandmother in the kitchen, and it’s from her that he got his love for traditional skills like baking bread and making preserves, as well as a profound appreciation for cooking in tune with the seasons. As an adult, he lived and worked in London,…