Curing and Smoking Meat – Welbeck, Nottinghamshire

Expert butchers and charcutiers Chris Moorby and Rich Summers will demonstrate how to butcher a side of pork so you can learn all about the various cuts of meat that are suitable for curing. Sharing their extensive knowledge of the butchery industry, they will guide you as you learn about:

Different breeds of pigs and the importance of age when curing

The important qualities of meat and curing ingredients

Introductory science of curing

A range of curing methods, including dry salt curing and brining

Hot and cold smoking of meats

Common problems and issues encountered when curing and smoking and how to overcome them.

https://www.schoolofartisanfood.org/product/curing-and-smoking