Smoking and Curing Masterclass with Steve Lamb
Taught by smoking and preserving expert Steven Lamb, of River Cottage, this Smoking and Curing Masterclass will equip you with all the skills you need to create delicious cured and smoked meat and fish in your own kitchen. These traditional methods not only preserve fresh ingredients but take them to a whole new level of incredible flavour.
• Basic Butchery
• Hot Smoking
• Cold Smoking
• Dry Curing
• Hot & cold smoked fish
Over the course of a day in the Vale House Kitchen classroom, expert tutor Steven Lamb will guide you through the skills you need to master the techniques of smoking and curing. We’ll start with basic butchery, cover various preservation methods including smoking, curing and brining, and then progress to some classic treats such as bacon and chorizo.
Food preservation is such an important tool for anyone looking to grow as a cook, and will allow you to take good ingredients and elevate them even further. The person who turns pork belly into their own home cured bacon engages further than the one who just roasts it – and they’ll also be extremely popular amongst family and friends!
Curing and smoking are traditional techniques that signify the beginning of cookery and maintain a key part of any kitchen, whether it is domestic or commercial.
In the simplest of terms: curing and smoking equals preserving and flavouring. It encompasses craft, tradition, science and sorcery. Anyone and everyone can produce simple cured products and should as a matter of course; these techniques offer so much value to the keen cook.
During the year there is an abundance of great produce which lend themselves to the artisan craft of curing and flavouring with subtle wisps of smokiness. Whether you are looking to create delicious platters of charcuterie or magnificent mezzes this course is for you.