Askahm Bryan College
Call central admissions on 01904 772211
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Bacon Curing
Department: Food
Course Essentials
- Duration:
- 1 day
- Location(s):
- York Campus
- Department:
- Food
- Course code:
Main features
A theoretical and practical course, demonstrating the production of high quality bacon and ham.
Course content:
-
raw material requirements
-
equipment requirements
-
brine: what it is and how it is used
-
problem solving
-
legislation
-
dry curing process
-
smoking
-
practical butchery
-
preparation of brine and dry cures
The skills developed on this course are transferable to other meats, such as beef, venison and lamb. Delegates will be able to take part in starting off the curing process, cooking and a tasting session. The cost is £160
Contact
Sarah Wickham at Askham Bryan Commercial
Tel: 01904 772343
e-mail: shortcourses@askham-bryan.ac.uk.