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Curing & Smoking at Home
Sat 7 July @ 7:00 pm - 9:30 pm
One event on Wed 7 November at 7:00pm
One event on Wed 5 December at 7:00pm
One event on Wed 9 January at 7:00pm
One event on Wed 6 February at 7:00pm
One event on Wed 6 March at 7:00pm
One event on Wed 10 April at 7:00pm
19 people are attending Curing & Smoking at Home
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 Weybridge, 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
Tom Whitaker Biography
Tom Whitaker is Charcutier, Chef, Masterchef finalist and one half of Tempus, a new charcuterie company focused on sourcing the finest meats from older, heritage breed animals to produce some of the best cured meats that Britain offers. Tom trained in Italy under one of the country’s most famed producers and with his business partner Dhruv Baker, took their obsession with ingredients to its obvious conclusion, cured meats.
“I think cured meats are the true expression of provenance, its common to see words like heritage, rare-breed and dry aged everywhere these days but my partner and I are absolutely focused on delivering the best that this country has to offer, the charcutier’s work is simple, to find the best raw ingredient you can and respect it to deliver something that is the true representation of the animal”.