About

Taught by smoking and preserving expert Steven Lamb, the Smoking and Curing Masterclass equips participants with the skills needed to create delicious cured and smoked meat and fish in their own kitchens. These traditional methods not only preserve fresh ingredients but also elevate them to a whole new level of incredible flavor.

Skills Covered:

Basic butchery
Hot smoking
Cold smoking
Dry curing
Brining
Hot & cold smoked fish
Bacon
Pancetta
Bresaola
Chorizo

Throughout the day at Vale House Kitchen, expert tutor Steven Lamb will guide participants through the essential techniques of smoking and curing. The course begins with basic butchery, then covers various preservation methods including smoking, curing, and brining, before progressing to classic treats such as bacon and chorizo.

Food preservation is a crucial skill for any aspiring cook, allowing good ingredients to be elevated even further. The person who turns pork belly into home-cured bacon engages with the process at a deeper level and becomes immensely popular among family and friends.

Curing and smoking are traditional techniques that mark the origins of cookery and remain a vital part of any kitchen, whether domestic or commercial. In essence, curing and smoking are about preserving and flavoring. These techniques combine craft, tradition, science, and a touch of magic, and they offer tremendous value to any keen cook.

With an abundance of great produce available throughout the year, many lend themselves to the artisan craft of curing and flavoring with subtle smokiness. Whether aiming to create delicious platters of charcuterie or magnificent mezzes, this course is ideal for those looking to master these timeless techniques.