Techniques learnt on our food smoking course
- The basic principles of cold smoking
- Brine and salting salmon to produce beautiful smoked salmon
- Food hygiene with smoking and curing meats – an important topic to make sure you get the results you want
- Producing smoke, the principles of combustion and the flavours of different types of wood
- How to hot smoke trout and other items
- How to cure and brine small cuts of meats, to make easy and simple air dried products, for example, bacon and pancetta
- Learn how to construct a basic cold smoker from a cardboard box
Turan will also provide you with charts to guide you on how to cold smoke different food groups. This day-long food smoking course is designed to give you total confidence in using all of these techniques. The aim is that you can go home and repeat the recipes for family and friends time and again.
- Smoked salmon
- Smoked olives, sundried tomatoes & smoked garlic
- A variety of smoked cheeses
- Hot-smoked trout
- Bacon / pancetta
- Air-dried duck / game from the Catton Estate to take home with you
You will be able to enjoy some of the food on the day and take a goody bag of smoked food home with you. Lunch on the day will be provided.
(Please note, we reserve the right to alter the dishes covered in the course, to meet the dietary requirements of our guests).
Your chef tutor
Turan began home smoking food as a hobby and passion and has made a full-time career from food smoking after retiring as a senior officer in the London Fire Brigade. Somehow ironically both careers involve a love of smoke!
Turan’s ethos is to make food smoking and preserving accessible to everyone. He has written books on the subject and now runs his own very successful food smoking business teaching and inspiring people about the joys of smoked food.
|Curing & Smoking||10:15 – 16:00|
|1||Arrival & meet the team
The Seasoned team will be ready to meet you, after your journey to the cookery school which is set within the Catton Estate on the Derbyshire / Staffordshire border.
|2||Introduction to Turan your Food Smoking expert
We will begin the day by focusing on the key principles of hot and cold smoking. After learning about the different techniques associated with curing and preserving we will light the cold smoker.
|3||Preparing for Cold Smoking
Working in groups of two or four we will prepare all the food for the cold smoker which will smoke all day and be ready for you to take home. Our favourites include cold smoked Edam, Cheddar, smoked eggs, olives & sun dried tomatoes. We’ll be using a selection of different woods throughout the day ie oak, applewood or olive wood which will all give a different flavou
|4||Hot Smoking Chicken on a BBQ
Learn how to set up a hot smoker, marinade your chicken (or other meats) with a dry rub and hot smoke chicken which we will enjoy for lunch.
|5||Hot Smoking Trout on a hot smoker
Turan will share how to make a DIY hot smoker out of roasting trays and some bulldog clips and then use wood smoking chips to delicately smoke some locally sourced trout.
Before breaking for lunch we will check on the produce in the cold smoker. Lunch will be our hot smoked trout and chicken alongside roasted vegetables and dauphinoise potatoes. A chance to sit down and chat to fellow course participants about their smoking successes and failures at home.
|7||Curing – How to make Bacon, Air Dried Duck and Smoked Salmon
Turan will teach the basics of curing and demonstrate how to cure a side of smoked salmon, that will then be ready to smoke.
Each course participant will cure a duck breast, so that this can be taken home to continue to cure before being rinsed and air dried, creating ‘duck bacon’. This is the same technique as making bresaola and pancetta. Turan’s bacon is infamous and after some tasters we are confident that this will become part of your repertoire at home.
After taking the cold smoked products out of the smoker it gives us a chance to have a taste of all the different smoked products and pack away some goodie bags to take home.
About your day
Our food smoking course takes place on the Catton Hall Estate. On the picturesque Derbyshire and Staffordshire border, we are only minutes from the A38. We also have plenty of free parking.
You’ll have the support of our “kitchen fairies” who’ll ensure you have everything you need. We’ll provide an apron for the day, and all the equipment and ingredients.
You’ll be sitting down together during the day to eat the dishes you’ve created. We’ll also provide wine and soft drinks.
Our day courses run from 10.15am to 4pm. Join the team for early morning refreshments from 10am. Contact us for more information.