Bacon Curing-Smoking

A one day course to enable the trainee to be able to carry out bacon curing and smoking techniques. The course will cover formulating cures and brines for specific products, understand the legal requirements of bacon curing and smoking,and understand the pricipals of Food Smoking. This is a very hands on course, and trainees will leave with bacon joints, which will be ready to eat a few weeks later. You will never want to eat shop curred bacon again. To be run in conjunction with Sausage Making