Food Smoking Courses

Food Smoking Courses
Cold Smoking Cookery School runs a number of one day hot and cold smoking courses which are both informative and fun. Their food smoking courses are practical hands-on courses that include the theory of food smoking. The course covers making a cold smoker, brining and salting and hot smoking food. Turan is an expert in the art of food smoking and has written an book on the subject.

In addition to food smoking Turan runs a one day Meat Curing & Charcuterie which covers the basic theory behind curing with salt, making charcuterie, curing Ham, making Pancetta, Bacon and Chorizo, Beef jerky, Biltong and how to air dry a prosciutto ham.

The course takes place in Milton Keynes.


Click here to visit their website. Food Smoking Courses.

Hot & Cold Smoking Course - Suffolk

Hot & Cold Smoking Course - Suffolk
The Smoking Academy provide a noe and a half day food smoking course covering the theory of both hot and cold smoking and hands on smoking Salmon, fillet of Haddock, kippers, cheddar and stilton cheese and various nuts.

Day 2 covers the the question of whether to use nitrates and how the enhance colour and inprove preservation of food.

This course will suit those in the food industry.

This food smoking course takes place in Suffolk.


Visit Steve's website for more information.

Smoking Curing & Drying by Turan T Turan

Smoking Curing & Drying by Turan T Turan
This book covers all aspects of hot and cold smoking plus drying and curing. Turan has a wealth of knowledge and passion of food smoking which is reflected in the brillian publication.

Smoking Curing & Drying can be purchased here....