Curing & Smoking

Curing & Smoking

From the time pigs arrived to the United States in 1539 with Hernando de Soto until the mid-20th century, curing and smoking ham was a traditional activity on many American farms. You can keep this now-dying tradition alive by dry curing and cold smoking your own ham and bacon.

But smoking is about more than just pork. We will learn about beef, fowl, vegetables, fish, herbs and spices and even water. 

This class is not only a good introduction, but it is also good for those who can already smoke mouthwatering ribs and briskets but who have never done any curing. And don't worry about having to buy a smoker; almost any grill can be turned into a smoker.  








Class Includes:

Science of curing and smoking
Tradition and history
Cold smoking vs hot smoking
Dry curing vs brining
Cured and Smoked Fish
Corned beef
Soft vs hard cures
Smoking over more than wood
Various kinds of smokers
Using a grill as a smoker
Nitrates and nitrites
and more…

Photos of some of the products we will learn to make in class. All photos are of  actual food made by us (photos property of Chad Lebo).