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

Instructor: Barry Dean

Cost: TBC. Including meat and Lunch

Venue: Marsh Hill Centre

Maximum Trainees: 8

The course will cover the following:

  • Formulate cures and brine for profitability
  • Make sweet cure bacon
  • Make dry cure bacon
  • Look at the legal implications of curring meat for both home and local markets

Date of next course: TBC

To book your place on a course, or for more information, simply contact us.

Back to Landbased Courses