In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty.
Online workshop on how to make your own charcuterie
Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field: ‘Over Charcuterie‘. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty.
The masterclas is quite heavy on the theory, because it is important that you understand why you do the things you need to do. It’s not difficult, but doing it the wrong way is hazardous to your health. It is advised that you check out the online masterclass how to make (fresh) sausages first.
What will you learn in this online charcuterie workshop?
✅ After this workshop you will know all you need to know to make your own charcuterie for the rest of your life.
✅ English spoken
✅ Safety first! You will understand what precautions you will have to take against spoilage and food poisoning.
✅ pH, curing salts, micro-organisms, casings, humidity: you will understand them all.
✅ What tools will you need? He will demonstrate that for a few euro’s you will have everything you will ever need.
✅ Where to find your ingredients? What meat do you need? Where can you find casings?
✅ What are the most important pitfalls and how to avoid them?
✅ Many tips en tricks!
How to and how long
After ordering this workshop you will receive a link to view the workshop. It can be viewed at your own time. It takes about 1:45 hrs.
About your teacher
Meneer Wateetons’ is a dutch culinary author who has published 8 books on sausage making, smoking, fermentation, charcuterie making, brewing and distilling and ‘sub-urban hunting and survival.’ He is also the owner of startercultures.eu. His award winning books are best known for their combination of in depth theory, no nonsense hands on approach and a light tone of voice. None of his books are currently available in English, yet. Meneer Wateetons gives frequent workshops on the topics he writes about, in the same humorous style. Due to COVID-19 he has been making a switch to online workshops.
Tools and ingredients used in this online charcuterie workshop
- beef bung
- Sausage pricker
- Curing salts and other additives
- All in one ‘Make your own charcuterie’ starterkit.
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