one-day course

curing & smoking food

location, nr Ripon, North Yorkshire

Preserving food by curing and smoking is an age old, artisan craft. This one day course will take you through the reasons for preserving in this way, the different foods that can be cured and smoked, curing methods, hot and cold smoking and different recipes. The day will be a mixture of talks, demonstrations, tastings, and hands on practical sessions.

Anyone who is passionate about good food will enjoy this course. It is aimed at those who want to experiment with preserving food by curing and smoking. Whether you have access to your own produce or are just keen to turn some bought produce in to something special, this day will give you the confidence to try some of the techniques yourself.

The course covers:

  • Wet and dry curing methods
  • Foods which can be cured and smoked, including bacon, ham, sausages, cheese and fish
  • Hot smoking
  • Cold smoking
  • Ideas on making your own smoker

dates: see 'book online' below

more on food smoking


how to book:
  

if you can't open the booking form, you need Acrobat Reader - it's free
arrive:
  
for a 10am prompt start
depart:
  
after the course finishes at 3pm
directions:
  
sent with booking confirmation
what to bring:
  
Warm clothing (the room will be unheated to keep the meat cool and we will be outside for part of the day)
Pen, notepad, camera (optional)
We will provide protective white coats. Long hair must be tied back.
let us know:
  
if you have any special needs or dietary requirements
price:
  
£50
Refundable up to two weeks prior to course (minus £20 admin fee)
No refunds for cancellations within two weeks of course
lunch:
  
lunch provided, along with tastings and refreshments
car sharing:
  
visit our car sharing forum to offer or request a lift
 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

the venue is an informal community / voluntary group on a farm near Ripon, 'dedicated to having a good time' and demonstrating low-impact ways of living