Curing & Smoking at Home
Sat 24 February @ 10:00 am - 12:30 pm£75
In this course ex Masterchef finalist, professional charcutier and owner of one of London’s top catering businesses, Tom Whitaker, will guide you through the clever techniques we can use to best use our limited space and machinery in our domestic kitchens to produce fantastic cured and smoked products in your very own home.
Using our new upgraded Meat School facility in Borough Market, Tom will host you in a small group of 12 and talk through how you can get set up quickly, easily and with minimal expenditure and start your curing and smoking odyssey.
- Curing and smoking bacon
- Curing and smoking pig cheek
- Curing techniques for beef and venison cuts
- Smoking and curing fish
- Sourcing of curing salts and equipment
- Cured and smoked products to take home