Kitchen 101: Curing + Salting

Season One 2018 - Salting.jpg
Season One 2018 - Salting.jpg

Kitchen 101: Curing + Salting

105.00

Thursday 26th April, 6:30pm to 10pm
Dave Cann, String + Salt

Llearn the principals of making and curing salami, copacolla and gravlax.

Quantity:
Book Class

In this hands-on class you will learn the principals of making and curing salami, copacolla and gravlax. The class will cover choosing the right cuts of meat and fat, choosing the right casings, mincing and seasoning to make the best tasting cured meats and fish.

Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to  ensure you will be confident to make your own cured meats at home.

This class will include a generous grazing table and refreshments , and of course plenty of handcrafted charcuterie to munch on to give you inspiration for your own homemade goodies in the future.