Coldsmoking.co.uk |
|
Courses>Smoked Salmon> Coldsmoking Food Learn to create Smoked salmon on this engaging practical hands on one day course. On this course you will learn how to process a whole salmon into two of the best tasting sides of Oak Smoked Salmon. The course covers:
This is a practical relaxed hands on day where everyone has the opportunity to get as involved as much or as little as they wish. Turan will be leading the course and is always happy to answer any questions you may have on the subject of smoking salmon or just smoking food in general. On the course you will be taught The basics of food hygiene and how to fillet and prepare two sides of salmon for curing and smoking. Turan will discuss the theory of coldsmoking and the methods and materials used for curing the salmon. The course has a good mix of practical hands on and theory and at the end of the day you will get the opportunity to taste your efforts. As part of the course you will receive The 29 page booklet on smoking fish at home together with a complete set of cold smoker construction drawings absolutely free. Smoking food is sometimes a smelly business and it is recommended that those attending the course wear suitable clothing they don't mind exposing to smoke. The course starts promptly at 10.00hrs and runs until approximately 16.30hrs. There will be a break for lunch and tea breaks in the morning and afternoon. Tea/Coffee and a buffet lunch are provided. Please indicate when booking if you have any particular dietary needs. We are experienced in catering for a variety of needs including ceoliacs and vegetarians. The Course venue. Chepstow Local Centre, 107 Chepstow Drive, Bletchley, Milton Keynes, Buckinghamshire MK3 5NG Situated just off the Buckingham road in Chepstow Drive. Map Car parking is available. Students will be provided with updated venue details if there is a need to alter the venue. Price. Refundable up to two weeks before the course (minus £30.00 administration fee). No refunds or cancellations can be made within 2 weeks of the course. Top... |
|
|
|