An introductory course in Curing & Smoking Meat. 1:30pm - 5pm, held at our onsite farm butchery.
An introductory course in curing & smoking meat.
The day will include a demonstration of the breakdown of a pig carcass followed by practical involvement with wet curing, dry curing, air drying, hot and cold smoking. Some beef products are also cured. Course includes coffee, lunch, some cured meat to take home and course notes.
No special equipment or experience is required.
The courses are held at our onsite farm butchery & run from 1:30pm - 5pm, followed by a beer & BBQ.
Contact Jono directly to make a booking.
Payable in full when you book your place.