COLD SMOKING
Smoking at home: We have prepared a 'smoke in a day' course
to show you how to set up your own smoker and be able to cold
smoke your own selected produce. The course is a combination
of talk and practical with a key objective of enabling you
to take home fish that you have smoked that day.
The course covers filliting, curing, smoking and final preparation.
By the end of the day you will understand
what smoking achieves, the various steps, different ways of
smoking and basic hygene rules. You will take away the smoker
that you will use during the day and should be able to reproduce
the smoking process at home.
The course won't cover smoking other items specifically but
the principles will stand you in good stead to cold smoke
other foods.
HOT SMOKING
Hot smoking on a small scale is easily achievable at home.
We will show you how to prepare your produce and how to cook
and smoke at the same time.
The Courses
The course starts at 10.00am and finishes, including lunch, about 2.00pm. The next course will be held on:
February 22nd 2014
For further information click here enrol
on a course
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