Charcuterie at Home

Artisan charcutier Steve Williams teaches you how to create charcuterie including cured, smoked and dried meats at home. You'll start with looking at the equipment you need, before learning how to butcher a pig ready to create charcuterie. Steve will then show you how to brine and dry cure your pork cuts. You'll learn how to choose which brine to use and you'll start creating your first charcuterie alongside Steve. As you go through the course you'll learn how to make coppa ham, fermented sausages, and how to smoke venison and chicken. The final lesson shows you how to use your BBQ for hot smoking your meat and how to make a cold smoker. What will you learn? basic butchery and preparing a whole pig for charcuterie brining and dry curing casing options for sausages how to hang meat and measure when it's ready to eat hot smoking using a BBQ how to cold smoke food What is included? 4 on-demand video lessons - presented by Steve Williams and River Cottage lifetime access to the videos, notes and interactive class flexible classes - join and learn when and where you like downloadable lesson notes practical charcuterie and smoked food assignments and recipes (with tutor feedback available) access on your mobile, PC, Mac or laptop small interactive online classroom - chat online to students from around the world and share your creative ideas How long will it take to complete? Every student is different but in general we think the whole course will take around 14 hours 15 minutes to complete including: Video lessons: 2 hours 15 minutes in total Course notes: 30 minutes per lesson Your charcuterie and smoked food recipe assignments: at least 2 hours per lesson Interactive classroom time: 15 minutes per lesson Tutor feedback review (Expert level): 15 minutes per lesson What will you need? Your lesson notes will include the full details of the ingredients and equipment you'll need, but you will be making charcuterie and smoked food, so you'll need standard kitchen equipment. Independent Cookery Schools Association approved This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.