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 principals 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 cured bacon again. To be run in conjunction with Sausage Making

Course prerequisite: None 

Certificating Body: Vale Training certification of attendance

Course Length: 1 day

Course Times: 9.30am to 4.00pm or to suit client.

Instructor: Various

Cost: £140 + VAT per delegate - Day rate on application to suit client

Venue: Marsh Hill Centre, Marsh, Aylesbury. HP17 8ST or to suit client

Maximum Trainees: 4

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 curing meat for both home and local markets
farm Vehicle

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